- Egg replacer is basically a mixture of starch and leavening.
- It can only be used in baking.
- It can't be scrambled; it won't make a meringue; and it won't have the same effect as eggs in a sauce or custard.
That said, if you're interested in baking, pick up a box. I have had fairly good results using it for baking wheat-free breads and pastries, as it can add protein without liquid. Do note that you may need to adjust the amount of water or other liquids in your recipes to get the proper texture.
