There are different ways to get "room temperature" eggs (68 to 70 degrees F). Measure temperature with an Instant Read Thermometer placed in the middle of all of the eggs, if possible. 

WHAT ARE ROOM TEMPERATURE EGGS?: Some recipes call for adding eggs. Most of us use eggs right from the refrigerator. But, did you know they should be warmer than room temperature before being combined in a recipe?  

WHY ARE ROOM TEMPERATURE EGGS SO IMPORTANT? A typical step in a buttercake recipe is to cream with fat and sugar and then add in the eggs, one at a time. This creates an emulsion. Fat and liquid by nature are unmixable, and the goal when mixing a recipe is to form a water-in-fat emulsion. A well emulsified cake batter, for example, should not be curdled or weeping liquid, which happens if cold eggs are introduced to a room temperature butter/sugar mixture. If the emulsion breaks, the batter will loose air cells. This results in a baked cake that is grainy or flat in texture, dry and flavorless, look uneven and may even sink. 

NOTE: For safety reasons, I would advise using the room temperature eggs immediately.

WHOLE EGGS METHOD

QUICK METHOD: Put whole, uncracked eggs in their shells, in a bowl of WARM tap water FOR TWO MINUTES ONLY. Set a kitchen timer to help you keep track of the time. Turn the eggs in the water with a spoon during that time. In 2 minutes, they will go from a refrigerator temperature of 40 degrees F to 70 degrees F. If the egg shells are still cold to the touch, repeat for another 2 minutes. Dry them with a towel before cracking.

2. SLOW METHOD: Remove the eggs from the refrigerator and let them sit, covered at room temperature  for 20 to 30 minutes, but NO LONGER THAN 30. 

3. SARAH'S PLASTIC BAG METHOD: Place raw, cracked eggs in a plastic bag, get all the air out and dip quickly several times in a bowl of warm (tepid) water until warmed.  Move eggs around in the bag after each dip.

SEPARATED EGG WHITES AND YOLKS METHOD

If using separated eggs (white or yolks) in a recipe, do so when they are cold from the refrigerator. You'll have an easier time and the egg yolks won't break as easily as they do when warm. Plus, egg whites beat to the highest fluffiest peaks when at room temperature than those right from the refrigerator. If too cold, they take longer to whip and may not incorporate air sufficiently for a recipe. 

Ways to Get Room Temperature Egg Whites or Yolks: Separate your eggs for whipping when they are still cold from the refrigerator because the yolks will not break as easily. Separate the egg whites into a grease-free, dry and spotless bowl. After separating, make sure you do not have one speck of egg yolk or fat in them, as they won't whip as high. 

Warm the egg whites or yolks before whipping. Place raw, cracked eggs in a plastic bag, get all the air out and dip quickly several times in a bowl of warm (tepid) water until warmed.  Move yolks or whites around in the bag after each dip. You don't want to cook the eggs, so make sure the whites don't start to turn white or the yolks a deep orange-yellow. If they do, discard. Or, after separating, let the whites or yolks sit in a covered bowl at room temperature to warm NO LONGER THAN 30 MINUTES before using in the recipe.