Use USDA grade AA or A large eggs for most recipes and weigh or measure the volume. I recommend pasteurized eggs in the shell, such as Safest Choice.
The weight of the eggs and thickness of the shell can vary a great deal, even within a given weight class, as can the ratio of egg white to egg yolk. For this reason, it is advisable to weigh or measure the whole eggs, egg yolks, and egg whites. Values for recipes in this book are given for weight and volume, so it’s fine to use any size eggs if you weigh or measure them. Bring eggs to room temperature by placing the eggs, still in their unbroken shells, in hot water for 5 minutes.