medium-size
Medium eggs provide approximately 70-75 calories each with 6-7 grams of complete protein, containing all nine essential amino acids. They are also a natural source of choline and lutein, important for cognitive and eye health.
About
A medium-size egg is a classification of chicken egg based on weight, typically weighing between 49 and 56 grams (1.7-2 ounces) in the shell. This size falls between small and large eggs in the standard grading system used in North America and many other regions. Medium eggs have slightly less volume than large eggs but more than small eggs, with a yolk-to-white ratio comparable to larger sizes.
Medium eggs are sourced from young to mature laying hens and represent a common retail offering, particularly valued for their balance between cost and substance. They feature a pale to deep yellow yolk (depending on hen diet) and clear, viscous egg whites.
Culinary Uses
Medium eggs are versatile in both sweet and savory applications, serving as a primary binding, leavening, and emulsifying agent in countless recipes. They are standard for baking (cakes, cookies, pastries), scrambling, frying, poaching, and use in custards and mayonnaise. In many baking recipes developed in North America, medium eggs are assumed as the standard, making them ideal for consistent results without requiring recipe adjustment. They work particularly well in recipes that benefit from moderate egg volume without excess protein.
Medium eggs are frequently used in omelets, frittatas, quiches, and egg-based sauces like hollandaise. They also function as a binder in meatballs, croquettes, and breading applications.