why eggs when u are using cornstarch too?

Eggs are a source of both flavor and fat and fat carries flavor. Cornstarch thickens but adds nothing to the flavor profile.

I remember Deb at Smitten Kitchen talking (a few years ago now) about how she made cornstarch puddings, but found that a little egg gave the pudding a richer flavor (her post is here: http://smittenkitchen.com/blog/2011/01/vanilla-bean-pudding/).

And just in case you didn't already know, you can always send the recipe author a direct message to ask for clarification by clicking the envelope button on their profile page (http://food52.com/users/276-mrslarkin).