If I use 2 eggs intead of 3, in a cake will it matter?

Answer 1

Well... probably not enough to render the cake inedible, but, yes, it will matter.
Unlike cooking, baking is a very specific science. In a cake, you can usually change things like the flavor of extract you're using, or using lemon zest instead of orange zest, but once you start tinkering around with the basic ingredients (Sugar, eggs, flour, baking soda, baking powder) you start changing important components of the cake- how fluffy it will be, how dense, how crumbly, whether it will rise or not, &c. These are determined by the amount of gluten, protien, the pH of the batter and the amount of air in the batter.
Leaving an egg out will most likly affect how light and airy the cake is- It will probably not be quite as fluffy, since the air whipped into the eggs is part of what gives a cake it's volume- not to say it will be a brick, because there is still steam, and the baking powder working for you in the leavening department.
Most notably, though, leaving out an egg will probably make your cake more crumbly and prone to falling apart, since it will have less protiens to bond it together.

Long story short (too late!)- It will probably still taste okay, but it may be crumbly and a little denser than if you used all the eggs.

Answer 2

I think that most recipes call for 3 eggs are usually medium eggs. so if you use 2 large or extra large eggs I doubt if there would be any difference. The cake might might be slightly more dense with 2 medium eggs, but I am sure it would still taste good.

Answer 3

yeah, the eggs make a nice gooey sort of consistency

put some gelatine in intsead of the other egg if you have it

eggs are cheap and good though, get more eggs. In some places in Africa they are considered too valuable to feed to kids. In the US they are like 20 cents each.

Answer 4

normally they call for 2 eggs in fudgy brownies or 3 for a more cakelike consistency. I don't believe I have ever put 3 eggs in brownies. So it just matters what you're looking for

Answer 5

Try adding about 1/4 cup or 1/3 cup vegetable oil to compensate.

Answer 6

well with mix brownies 2 eggs makes fudge like brownies, and 3 eggs makes cake like ones.... does that help? ;-)

Answer 7

it depends if your using eggs with double yolk i think it would be fine to use too then if its just regular eggs well the cake would be less fluffy than normal

Answer 8

no, the cake will be extra fluffy.
i add an extra egg to make the cake puff some more

Answer 9

I don't think it will. I've done that before. Hope the cake is good. Can I have a piece of it?

Answer 10

It probably won't make too much of a difference, just add a couple extra teaspoons of water and an extra tbsp of oil