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

[EX Q]: 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?
[EX A]: Baking zucchini bread without egg yolks

[EX Q]: Green onions are said to be milder than onions, which would suggest that if one do not mind the more powerful onion flavour in a particular dish then onions could be used in place of green onions.My assumption could be wrong here; I am not a chef but a poor father trying to cook. I want to substitute green onion for Escallion in some Caribbean recipes, and several internet sites say that Escallion is green onion - but, confusingly, some Caribbean cooking websites are saying that Escallion is not green onion.Could someone clear this up for me? Is Escallion the same as scallions (green onions)? And can Escallion be replaced by onion in a recipe?
[EX A]: Can Escallion be replaced by onion?

[EX Q]: I would like to know what the difference is between boiled vegetable and stewed vegetables? Are the methods for preparing these different? How do these differ? My understanding is that with boiling nothing is mixed with the vegetables, whereas with stewing something is added to the water (powders, vegetable cubes, etc.), so that such flavors may enter the vegetables and make them more tasty.Is this the only difference, or am I missing something else?
[EX A]:
What is the difference between boiled vegetables and stewed vegetables?