Hi - I haven't heard of this product. I'd guess that it's got corn starch or arrowroot or other thickeners like that. It will probably work in things like custards, but might not work as well in baking. It definitely won't whip up into a meringue the way egg whites would.
Can you buy just regular eggs, and use only the whites? That's what I do - I can actually get very cheap organic eggs at a local Asian market, and I just toss the egg yolks out.
- Heather
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Re: QUESTION FOR HEATHER, (NO EGG NATURAL EGG REPLACER)
