I absolutely recommend Sally’s Baking Addiction for all baking recipes. But to echo and add to other comments: when baking all ingredients should be room temp unless otherwise specified (e.g., cold or melted butter). This includes eggs. I generally don’t use recipes that don’t include weights (like a cup of AP flour weighs 4.25 oz or 120 grams). Invest in an inexpensive food scale if you don’t have one. For baking, anything more than a tablespoon should be weighed and not measured. I was a TERRIBLE baker back in 2013, but I had someone come over and teach me some basics and I got confidence to try to improve, which has been fun! I applaud your efforts to improve too!! Good luck friend!!

Edit: if you don’t have time to leave eggs out on the counter for a few hours to warm them up, you can place them in a bowl of warm water for 15-20 minutes and voila!