This study aims to investigate the quality and cooking characteristics of eggs laid by hens of different lineages and ages, and to suggest their most effective use for consumers. Eggs laid by hens aged 30, 50, and 70 weeks and belonging to the White Leghorn and Boris Brown lineages were used as samples. The cooking characteristics of the eggs were evaluated by assessing the viscosity of raw yolk, foaming stability and foaming power of raw albumen, and by making some dishes and measuring their physical properties. Eggs laid by Boris Brown are suitable for raw consumption, as these have a high Haugh Unit and raw yolk viscosity. In addition, they are suitable to form foaming of raw albumen. Eggs of the White Leghorn lineage have small variations in the egg quality; thus, these can be used to make dishes with stable qualities. The results indicate that eggs laid by hens belonging to different lineages and ages differ in terms of quality and cooking characteristics.