Fresh Protein Chicken Eggs are used extensively in cooking and baking. They can be boiled for salads, fried for breakfast dishes, poached for elegant meals, or baked into quiches and casseroles. In baking, they act as a binding and leavening agent, enhancing texture and flavor. Their versatility makes them a staple in both home kitchens and commercial food services.

Cooking Methods:
- Boiled: Hard-boiled eggs are commonly eaten on their own or used in salads like egg salad or potato salad.
- Fried: Sunny-side up, over easy, or scrambled eggs are popular for breakfast or as part of meals.
- Poached: Poached eggs are often served on toast or used in dishes like Eggs Benedict.
- Baked: Eggs can be baked into dishes like quiches, frittatas, or incorporated into casseroles.

Baking:
- Binding Agent: Eggs act as a binding agent in baked goods such as cakes, cookies, muffins, and bread, helping to hold ingredients together.
- Leavening Agent: Eggs can provide structure and help baked goods rise, contributing to their texture and volume.
- Moisture and Flavor: Eggs add moisture and richness to baked items, enhancing their flavor and mouthfeel.