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.
The food manufacturer does add back some of the nutrients that are lost when the yolk is removed, but not all. For people on a strict low-fat diet, egg substitutes can serve as a healthy alternative, but the cost is higher than for fresh eggs. Another option is to simply use the whites from fresh eggs. The egg whites can be easily separated from the yolks by hand or with an inexpensive egg separator. One cup egg substitute is equivalent to about 4 large whole eggs or 8 egg whites.