<<Disclaimer: Verify this information before applying it to your situation.>>

Fran in Oregon wanted to know about substituting egg whites for whole eggs.

I bought a can of egg white powder to check that out.  It keeps well, it's
cheaper than buying an equivalent number of fresh eggs, and it raises baked
items just fine.  If I can tell it should be a little heavy and chewy (like
brownies, rather than cake) I adjust the texture by adding vegetable oil.  It
appears from my experiments that neither oil nor egg yolks are necessary for
baking.

I have also used Mocha Mix (an apparently gluten free coffee creamer) to give
dishes that <<dense>> texture and a little stretchiness.

Patty (Pacifica, CA, USA)