I've been using Orgran egg substitute successfully for recipes that
call for whole eggs, but not those that call for egg whites only. No
matter how hard I try, I cannot get the mixture to stiffen into peaks
and therefore all of my cooking in that regard fails.
Does anyone have some advice on how to do this best? Would another
brand be better? I am in Australia, so it would be best if it is
something I could locally. And one last question, if the recipe
calls for separated egg yolks and whites...how do you work out how to
do that correctly with egg substitutes?