Medium eggs are less common but provide advantageous culinary properties compared to large eggs. Although they can be slightly less expensive, large eggs dominate the industry due to their consistency in recipe development. Medium eggs present a higher yolk-to-white ratio, beneficial for yolk-forward recipes such as custards and aioli. This feature makes them effective in adding fat and moisture to baked goods while requiring less structure. Overall, the choice of egg size can significantly impact the outcome of various dishes, highlighting the importance of understanding their distinct functionalities.
"While medium eggs may occasionally be slightly less expensive, large eggs have become the industry standard for recipe development and foodservice usage, making them the most versatile size for consistency and yield."
"If you're making something yolk-forward like a custard, crème anglaise, or aioli, and you want a higher yolk-to-white ratio, medium or even specialty yolk-heavy products might be more efficient."
Collection
[
|
...
]