>Date: Mon, 31 Jul 2000 08:39:37 +1000
>From: Karen Broussard <kbroussa@xxxxxxxxxx>
>Subject: Egg Substitutes
>Content-Type: text/plain; charset="us-ascii" ; format="flowed"
>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.
I assume there is some reason you don't want to eat egg
whites, i.e., you are a vegan or allergic to them?
Otherwise, since the whites have no fat, you could just
use the whites and throw away the yolks.