Did it bind your scramble well? I would love to make a convincing quiche.
Playing around with some commercial gums/starch mixes: San-Apart by Kuechle is meant for stiffening whipped cream but is put to other good uses. They also make Torten-Guss a jelly for Tortes. Found recipes on a German Vegan forum. Trouble is, both have a sweet base...
Have tried to make omelet with it, but unfortunately it did not work (i.e. it did not get solid).
To be honest, I tried Japanese-style omelet (tamago, e.g. used on sushi) which might be a bit more complicated than "normal" omelet, in that you are required to put a little amount of the batter into one half of the pan, wait until it has solidified, then pour some more into the other half of the pan, wait until it has solidified a bit and then wrap the first half over the second half, repeating with a new small amount of batter in the now free section of the pan. That ends up in a layered omelet and of course takes possibly a bit longer to make than a "normal" omelet.
Now, as the mixture with the "VEGG" did not get solid (it improved a bit after I added some other egg replacement, basically soymeal) and I needed to replace the procedure several times, I ended up spending about an hour at the stove and the result was badly burnt in many places :-(
Too bad, because tamago sushi was one thing I was *really* missing from my non-vegan days, and I would love to have a vegan replacement for it.