This is one of those measures, which I keep coming back too, but can never seem to remember.  So, I thought I would consolidate it into a simple reference table.  This can especially help when switching between raw and the various types of pasteurized eggs available in the market for baking and other things.

It is a good idea to keep in mind that eggs vary in size and these are my best approximates, which is where the art of cook meets subtlety.

Size Chart based on one US Chicken Egg