Recipe calls for 6 eggs, I only have 5?

Question

I want to make a whipping pound cake and I only have 5 eggs, can I still make the cake? Do I have to put anything for a substitution for the one missing egg? Like baking powder, the recipe does not call for baking powder.

I did not plan on making the cake, but decided to make a dessert with what i already had on hand. To all the people that wanted to be funny and leave mean remarks, I love you soooooooo much with the love of CHRIST, GOD BLESS!

Thanks for all the helpful information, I'm learning a lot!

Answer 1

Yes, you can still make the cake with 5 out of 6 eggs using baking powder, along with other ingredients ---

1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder

You can also try other egg substitutes while baking:

gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)

cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe.

mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.)

bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.)

Answer 2

1

Answer 3

If I remember correctly, pound cake is made by folding whipped egg whites into the remaining batter of flour, sugar, egg yolks, vanilla, etc. The egg whites are what give you volume and airiness, and they set at a fairly low temperature. I'm not sure that baking powder will solve the problem, but you can try -- I would only use about 1/4 teaspoon of baking powder, mixed in with the flour and sugar, and make sure it's double-acting baking powder -- you'll get more bubbles as the mixture heats up, increasing the volume of your pound cake. The other solution is to modify the rest of the ingredients -- it's the proportion that matters, not necessarily the size. So reduce all the other ingredients by 1/6 or 16.7% and you'll have a slightly smaller cake but the proportions will be correct.

Answer 4

Most recipes calling for eggs refer to either medium or large eggs. If you have extra large or jumbo eggs the size compensates and wouldn't be a problem. You could also reduce the size of the recipe by 1/6 to compensate for the limited ingredients.

Answer 5

Egg Substitutes

2 tbsp corn starch = 1 egg

2 tbsp arrowroot flour = 1 egg

2 tbsp potato starch = 1 egg

1 heaping tbsp soy powder + 2 tbsp water = 1 egg

1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg

1 banana = 1 egg in cakes

Answer 6

No, I would just cut back the recipe by 20% and use the 5 eggs.

Answer 7

You'll have to downsize the recipe. Divide all the other measurements by 6 then multiply them by 5 to get correct measurements. It will also take a slightly shorter time to cook.

Answer 8

You'll all right

If the were all X- Large eggs then you do have 6 in there!!!

Answer 9

baking powder is not a sub for egg do not add it if not called for - you may need to add a little water or oil to moisten it more if your short and egg - if you use extra large eggs you should be ok with 5

Answer 10

once my niece made chocolate cake, and she forget the eggs, but she told us only after we eat it, so we eat it and we were stunned! how could this cake be so good? the girl is 11! after she told us she forgot the eggs my suster was very mad at her, but since then i know its better to leave the eggs aside, just not this dessert! i'm not sure it will work for you, but hey, give it a try!