Does the sequence make a difference ?

I started doing this to avoid the random loose shell in the batter problem.
I break the eggs into a bowl to assure no egg shells, then I'll add the vanilla if called for, lightly beating the mixture with a fork.
If the batter calls for adding 1 egg at a time, and it's a 3 egg batter, I'll dump about 1/3 of the mixture into the batter between each mechanical mixing (Mixer).

The final result appears to come out ok -- visually and in-taste. But then, I'm comparing to my own baking. Can't rely on my tasters, as the sugar blinds them to any critical evaluation.

- Does the manner/sequence of the addition matter ?
- Am I missing something in not following the "add one whole egg at a time" model ?

Thx!