Eggs should be bought and measured by weight but tradition is against this sensible approach. Unless otherwise states in your recipe, we assume that you use a 2-ounce egg. These are known as "large". However, eggs of any size may be used for preparations such as fried, boiled, poached - when the size of the egg has no effect on the overall recipe. The typical serving size per person is 1 to 2 eggs.
Speaking of eggs, our Salmon Asparagus Tart (on the menu this month) is a real treat for either brunch, lunch or dinner. It has it's share of eggs, but a lot of other tasty ingredients as well, that you're sure to find delightful!