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Yes. The exception is when you are using egg whites for whipping. They whip better cold.
Actually, whites whip more quickly and easily when room temp or warm and when they are older. Stabilize your fully-whipped meringue by letting it run on the mixer on low speed for 2-3 minutes. This causes the bubles to be more uniform and thus, a more stable meringue.
Not only eggs but most ingredients at room temperature will help all the ingredients incorporate better
And, you can place them in a bowl of warm water to speed it along.
Absolutely. When making a recipe that involves creaming butter and sugar, the room temperature eggs will emulsify with the fat creating a better crumb. Eggs also foam (whip to full volume) better when room temperature. This includes whites. Whites always whip to better volume with room temperature, warm and are older.
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Well played. You deserve a cookie.
Plus, a slice in the morning = vegetables for breakfast. (Kinda?)
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