Most recipes are based on the use of large eggs. The correct egg size can be important in recipes with exacting measurement requirements, such as cakes.
The information below gives the equivalent of different size eggs compared to a large egg.
1 extra large egg = 4 tablespoons (2 2/3 tablespoons white and 1 1/3 tablespoons yolk)
1 large egg = 3 1/4 tablespoons (2 1/4 tablespoons white and 1 rounded tablespoon yolk)
1 medium egg = 3 tablespoons (2 tablespoons white and 1 tablespoons yolk)
To substitute another size egg in your baking consult the charts below.
To make one cup
The above information is from the Egg Board.