I've recently been experimenting with that exact product - I made the custard pie filling from the recipe on the back of the packet. Egg replacers are used by vegans (and anyone else avoiding eggs) for baking etc. They are good for binding ingredients together. They are not so good at making baked goods rise and so you are supposed to use more baking powder than when using real eggs. I have heard they are no good at all for making omlettes or scrambled eggs. Vegans use silken tofu to make an imitation scrambled egg. I've never tried this myself so I've no idea how good that is.
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Re: QUESTION FOR HEATHER, (NO EGG NATURAL EGG REPLACER)
