I will slightly revise this.

In some countries it is more common for eggs to be stored at room
temperature. In my experiance this leads to a higher spoilage rate
than refrigerated with a shorter shelf life. Health department
regulations in the USA pretty much require refrigerated storage.

Egg whites beat up better at room temperature. In my experiance if you
use a kitchenaid mixer with whisk by the time you get the eggs out,
seperate them and put into bowl they are nearly room temp.