med eggs
Medium eggs provide approximately 70 calories, 6 grams of high-quality complete protein, and contain choline, lutein, and other micronutrients; they are also a good source of selenium and vitamin D.
About
Med eggs, a colloquial term for medium-sized chicken eggs, refer to eggs graded by size according to USDA standards, typically weighing between 1.75 and 2 ounces (49-56 grams) per egg. These eggs occupy the middle range of commercial egg sizing, positioned between small and large grades, and are commonly sourced from standard laying hen operations. Medium eggs have proportionate yolk-to-white ratios and are considered the baseline for many traditional recipes and home cooking applications.
Medium eggs are characterized by their moderate shell thickness, balanced yolk size relative to albumen volume, and consistent dimensions suitable for general culinary work. The grading system, established to ensure uniformity in retail markets, makes medium eggs a reliable choice for standardized recipe development and commercial food service operations.
Culinary Uses
Medium eggs are widely used across global cuisines for baking, frying, poaching, scrambling, and boiling. In baking applications, they provide reliable moisture and binding properties for cakes, cookies, and pastries; recipes developed in North American markets typically assume medium eggs unless otherwise specified. Medium eggs are preferred for custards, omelets, and egg-based sauces where the yolk-to-white proportion matters. They are standard in commercial kitchens and home cooking, though bakers often substitute larger or smaller eggs with minor ratio adjustments.