Thanks Linda! You saved me a stop! I made this recipe once before and was amazed how well the bread crumbs stuck to the chicken. I have Egg Beaters in the fridge and didnÂt want to stop on my way home for eggs if I didnÂt have to! :-)

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.

Several years ago one of my local markets ran a special on large eggs. The price was .25 cents per dozen, so I grabbed several. I put them in the kitchen fridge. Unknown to me, Dad also bought 6 dozen. he put them in the basement fridge. Yes, I had 144 eggs and I was going out of town. I was going to Michigan, to see Annie. Who told me she wouldn't let me leave unless I took some of her eggs. Dad took all the eggs and in batches of 4 and 6 scrambled them up and put them into zip bags, nicely frozen. Took over a year to use them up. Dad is now forbidden to buy eggs unless directed to by me. Thankfully he obeys.

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