Baked Italian Meatballs:

The egg proteins coagulate and help the meatball ingredients stick together in the ball shape.

Deep Fried Chicken:

Since the egg white and yolk are thicker than water and other liquids, eggs help the flour and seasonings stick to the chicken.

Coconut Shrimp:

Since the egg white and yolk are thicker than water and other liquids, eggs help the breadcrumbs and seasonings stick to shrimp.

Easy Mayonnaise:

The main ingredients are water and oil and the lecithin in the yolk helps to keep them from separating.

Angel Food Cake:

Egg whites are whipped which helps trap air allowing the cake to rise and be light and fluffy.

Lemon Pound Cake:

Unlike the angel food cake the whole egg is added. The yolk prevents it from rising as much as the angel food cake.

Popovers:

Whole eggs and yolks trap and hold air that expands during heating that creates the airy form due to a large cavity in the center. Baking helps the proteins coagulate and set the structure.

Basic Baked Egg Custard:

The eggs are heated to allow the protein to coagulate thickening the mixture.

Chocolate Pudding :

The eggs are heated to allow the protein to form a gel which thickens the mixture.

Pie Crust:

The egg protein coagulates and helps bond the structure together which allows the crust to stick together and not fall apart.

Zucchini Fries:

Since the egg white and yolk are thicker than water and other liquids, the eggs help the breadcrumbs and seasonings stick to the zucchini.