AA and AS Core Requirements. While the number of credits vary in each core category, the AA and AS degrees share the same core courses. The best strategy for your first semester is to choose core courses from either degree. That way if you change your mind or major, the chance of taking courses that are not required for your degree is minimized.
Eggs as a Leavening Agent. For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg. Note: this mixture calls for baking powder, not baking soda.
When you're making quick breads and muffins (corn, zucchini and banana bread, for example) you can use frozen egg substitute: one-fourth cup of egg substitute is equal to one egg. You won't get exactly the same result, because the fat in a whole egg contributes to a moist, tender texture. When eggs are used to help make a cake or dessert (like souffle) rise, the egg white does most of the work. If your issue is with the yolk and not the white, you're in luck. Just be sure to use fresh egg whites, which whip (and incorporate air), while egg substitute does not. Marge Perry.