Process eggs at room temperature - does that make sense?

In many cookbooks you can read: The eggs for the cake should have room temperature for processing. Normally you keep eggs in the fridge. So you usually shrug your shoulders and think: it will work that way too.

Behind the instruction is the following:

Eggs that have been taken out of the refrigerator three-quarters of an hour before baking can be made much creamier and give a larger volume. In addition, room-warm eggs are much easier to combine with butter or margarine, so you really get a nice smooth dough without lumps.

So before the shower in the morning take the eggs from the fridge, then the cake will succeed perfectly!