Item [5] promotes eggs and is entirely in Spanish. Includes recipes for fried, steam cooked, baked, hard boiled, warm, scrambled, and poached eggs; and recipes for soft and baked custard, plain and sponge cake, hard meringues, meringue cake, and soufflé. Sample recipes: huevos revueltos, merengue para pastel, and flan al horno. Marked: E28.
Item [6] promotes eggs. Includes eight quiche recipes. Sample recipes: crustless carrot quiche and quiche international. Marked: E-41.
Item [7] promotes eggs for use in omelets. Includes two omelet and twenty-two omelet filling recipes; advice for making French or plain omelets; advice for making puffy or souffle omelets; illustrated instructions for making plain omelets; and additional filling suggestions. Sample recipes: basic French (plain) omelet, pear butter rum filling, and double pineapple filling. Marked: E-0045.
Item [8] promotes eggs. Includes eleven breakfast, sauce, vegetable, and dessert recipes using a microwave; advice on microwaving eggs; and list of suggested omelet fillings. Sample recipes: quiche O'Brien, floating island, and spinach ring. Marked: Rev. 2/81 E-0043.
Item [9] is the same as item [5] except it is in English. Marked: Rev. 2/81 E-0028.
Item [10] promotes eggs for use in souffles. Includes four souffle recipes and ten variations; advice on selecting utensils, preparing eggs, sauce, and other ingredients, folding ingredients, creating a "top hat" effect, and freezing, baking, and storing souffle. Some recipes include wine or liquor as an ingredient. Sample recipes: Grand Marnier souffle, hot chocolate souffle, and seafood souffle. Marked: E-0044.
Item [11] promotes eggs and was prepared by Dr. Hershell R. Ball, Jr. Includes definition of four basic food groups; nutritional content and quality information; information about relationship between cholesterol in eggs and heart health; three tables of nutrient values for large egg, US RDA in relation to nutrient content of large eggs, and protein costs and yield of iron and vitamin A for certain foods; and list of references. No recipes. Marked: Rev. 9/82 E-0006.
Item [12] promotes eggs. Includes nine beverage, breakfast, entree, dressing, and dessert recipes with detailed nutritional composition for each; nutritional information for dieting; and dieting advice. Sample recipes: maple-y peach buzz, gingered pear whip, and slim souffle Florentine. Marked: E-0022.
Item [13] promotes eggs for brunch. Includes ten brunch, salad, quiche, souffle, omelet, sauce, and dressing recipes; brief history and definition of brunch; and menus. Sample recipes: California souffle roll, New England-style eggs 'n' clams, and poached eggs Oriental. Marked: E-0021.
Item [14] promotes eggs. Includes nine breakfast, omelet, crepe, and supper recipes. Sample recipes: warm salad mimosa, California scramble, and any-way egg curry. Marked: E-0027.