Was Fori's question answered satisfactorily, as I don't want to be contributing more to hijacking this thread? If this should be taken to another thread, say the word. Annie, your question is interesting, and I don't know. Sometimes I wonder if my son has outgrown the egg allergy, which we know beyond a doubt that he had (we don't do potato salad with hard boiled eggs or anything like that). But he still tests very positive and we don't want to find out the hard way, so we just do what we've been doing that we know he doesn't react to - use small amounts in baked goods, but no eggs otherwise - no merigue or any recipes with high concentration of eggs. A while back, I posted a question about the Cook's Illustrated version of mac & cheese, which calls for stirring in 2 eggs after the pasta has been cooked & drained. I was wondering if those eggs get sufficiently "cooked" - and the response seemed to be yes. That recipe contradicts what I have otherwise felt comfortable doing with eggs regarding my son's allergy, but we tried it & he hasn't had a reaction. Some of the concern is that eggs pose a potentially anaphalactic reaction, as with nuts & shellfish, which he is also allergic to, but can't have the littlest bit of those. I'm like you in that I have no food allergies. I eat & love just about anything (although oddly, the last few months, I have developed what seemed to be random hives, but may be linked to appearing a couple hours after I have ingested nuts - I hope it's not that). Guess people just have to do what they think is best for themselves and their family members & others need to respect it.

Thank you. I admit to being confused about the 'weight or volume' thing. In my part of the world, even back in the old days of Imperial measurement, you had liquid measures for liquids only (eg: pints and quarts and gallons). But in America, you use pints and quarts and gallons to measure solid things like fruit and vegetables. It makes no sense to me at all, and I'm incapable of visualising '1 pint strawberries'. Mind you, I can still visualise '1 pint milk' after 40+ years. Now it's 600ml. Much easier, IMO, to work with cup measurements or weights.

Use a glass pie dish, coat it well with butter...or Pam and sprinkle with something....oatmeal or bread crumbs or ground nuts. Put into it cooked spinach....very well drained...squeeze the moisture out. You can use frozen chopped spinach thawed and the water squeezed out or cook fresh. After the spincah is squeezed dry, put it on a board and chop with a chef's knife....even if you bought frozen chopped spinach. It will make the quiche easier to cut. Then I put on some cheese..as much as your calories will allow. A light sprinkle of Parmesan will give flavor without a lot of calories. Then add other veggies....your choice, but they should all be cooked, to eliminate excess moisture and well drained. Then mix your eggbeaters with some seasonings and pour on. For 2 little cartons of eggbeaters ( the kind that come in a 4 pack) add about a teaspoon of worchestershire a teaspoon of dry parsley flakes and about 1/8th teaspoon of garlic salt. When you pour it over the pie, go slowly and poke with a knife tip so the eggs go all the way down to the bottom of the spinach. More cheese on top and bake at 350 until set....about 40 minutes...if it starts getting too brown before it's set, lay a piece of foil over the top. Linda C

This is a good recipe.... Ingredients for French Toast: 6 eggs 1/3 cup strawberry preserves 1 1/2 cup milk (may use a combination of milk and half & half) 1 loaf French bread (1pound) sliced 3/4 inch thick 1 quart fresh strawberries cleaned and sliced. Sugar to taste Strawberry Butter: 1/3 cup strawberry preserves 1/4 cup softened butter Also: Powdered sugar Almonds, sliced and toasted Whipped topping Beat eggs with milk and preserves. Dip slices of French bread into egg mixture. Place bread in large pan. Pour any extra egg mixture over bread. Cover and refrigerate overnight. Make strawberry butter by blending ingredients in a food processor or combine well with a spoon. Cook French toast in a greased griddle heated to 300 F. Turning several times until golden brown. To serve: place two slices of French Toast on each plate. Generously spread strawberry butter on each slice of toast. Top with sweetened sliced strawberries. Sprinkle on toasted sliced almonds. Top with a spoonful of whipped topping. Dust with powdered sugar. Serve with favorite breakfast meat, if desired. Makes 6-8 servings.