More experimenting

I have been experimenting with those Faux Eggs recently and discovered that they are pretty useful in a lot of things!  Last night we made salmon cakes, and I substituted the eggs.  They came out lighter, fluffier, and very delicate like a perfect flaky Maryland crabcake; only salmon.  I'll have to post that recipe next time I make it.  I also used it in a GF bread mix this week.  They always call for eggs, and I wasn't sure about the swap at first, but the bread came out perfect.  It didn't affect the texture at all.  I also made them in waffles last week.  The only thing I wouldn't do with these "eggs" is fry them for breakfast.  :)