OP: Let's Eat Eggs

New York State College of Home Economics, 1957. Staplebound pamphlet. Very Good Plus.

Let’s!

There is a persistent, albeit apocryphal, story that each of the 100 pleats on a chef’s toque represents the different ways to cook an egg. True or not, the legend is a reminder of how remarkable and versatile egg cookery can be.

This 15 page booklet, published by Cornell’s home economics college and written by longtime professor of food and nutrition Gertrude Armbruster, emphasizes the nutritional value of eggs, encouraging daily consumption.

Basic techniques for cooking—boiling, poaching, frying, etc.—precede a few more involved recipes like cheese soufflé or baked custard. If you’re going to eat eggs every day, you’ll want the range!

Very Good Plus. 6” x 9”. Black and white and color photographs.