Nancy Young wrote:

<<Baking recipes commonly call for room-temperature eggs because the
warmer the egg, the more relaxed its proteins become, allowing for
more air bubbles
to be incorporated when whipped. >>

Ok, I see similar comments in McGee's "On Food and Cooking". Still,
not all recipes mention this and I haven't observed any difference
between room temp and cold. Perhaps using an electric mixer heats up
the eggs while beating?

Thank you