Given the background description of some cooking related query, summarize the question into a title

Input: Consider Input: I'm trying to reduce cholesterol in my diet and have switched to using egg whites (from a carton) instead of whole eggs. This substitution usually works out OK, but when I make zucchini bread -- and other quick breads -- the loaves don't rise as well as they used to, and they tend to be drier. I'm doing a 1:1 substitution using the guide on the carton (1egg is approx. 2oz), so I assume that a lot of the problem is that I'm missing the fat from the egg yolks. Is this correct, and if so, what can I use instead that will be low in cholesterol?

Output: Baking zucchini bread without egg yolks


Input: Consider Input: Is there a rule of thumb for the weight or cut? I'd prefer to err on the side of well-done, as I want to serve it to my toddler.

Output: How long should Lamb leg steaks be cooked for?


Input: Consider Input: When the heat of a charcoal grill gets too hot, what is the best way to douse the fire; the objective being to lower the temperature without putting the fire out completely?How much water should be used when burning charcoal in a very primitive grill or pit without a lid or adjustable vents, and how should it be added (poured, sprayed, etc.)?


Output: What is the best way to douse a charcoal grill?