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  1. 1
    Mēnū khai
    Published 2009

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  2. 2
    The omelette book
    by Chamberlain, Narcissa G
    Published 1956

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  3. 3
    Niku, tamago, nyū no ryōri /
    Niku, tamago, nyū no ryōri /
    肉・卵・乳の料理 /
    Published 2017

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  4. 4
    Changes in the moisture and nitrogen of egg white brought about by cooking
    by Kern, Keyne Ruth
    Published 1921

    Thesis Book
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  5. 5
    Egg dishes for any meal
    Published 1946

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    Government Document Book
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  6. 6
    Eggs : a global history /

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  7. 7
    The art of egg cookery; 448 unusual, appetizing, economical dishes prepared with eggs, including omelets, souffles, mousses, meringues, baked alaskas, custards, creams, sauces, cakes, and drinks,
    by Seranne, Ann, 1914-1988
    Published 1949

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  8. 8
    The world book of egg and cheese dishes
    by Froud, Nina, 1914-
    Published 1967

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  9. 9
    Gelation and quality of baked custards as affected by rate of heating, final internal temperature and milk solids
    by Clay, Janet Beatrice, 1934-
    Published 1961

    Thesis Book
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  10. 10
    The comparative lifting power of magma from fresh and aged, pasteurized and dehydrated eggs when used in sponge cake
    by Miller, Cora Francis
    Published 1945

    Thesis Book
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