I have had this problem before, I used 2 eggs and the cake turned out fine. GO for it!
2006-09-24 07:16:26
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answer #1
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answered by Backwoods Barbie 7
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Betty Crocker Moist
2016-11-01 01:14:09
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answer #2
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answered by ? 4
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Eggs come in various sizes, I think that brand calls for medium size eggs. If you are using large or xlarge eggs, 2 will be just fine. However, you may want to:
HOMEMADE EGG SUBSTITUTES:
1 Banana = 1 egg in cakes
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
2006-09-24 07:35:20
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answer #3
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answered by Excel 5
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In general, most cake mixes only take 2 eggs anyway. So, I'd just go ahead and make it with just the 2 eggs.
2006-09-24 07:21:51
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answer #4
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answered by dreamer 3
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I would just go with the 2 eggs, however I learned a lot from Friend's conversion chart. Next time I'm in doubt I'll just use their chart
2006-09-24 08:25:13
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answer #5
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answered by KieKie 5
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I'm actually a chef. depending on the size of the eggs you will do fine with just 2. the eggs actually help with the texture and allowing not to crumble easily. so you will be fine with just 2 eggs good luck to you.
2006-09-24 07:25:22
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answer #6
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answered by hazeleyedbandit3 2
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I found a conversion chart that said to use 1 tsp. Cornstarch if you are 1 egg short in recipes.
2006-09-24 07:18:24
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answer #7
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answered by Lynn 3
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You didn't say what size eggs. That matters. If you need more moisture, try adding some applesauce or other pureed fruit. This also cuts down on the cholesterol. Hope this helps.
2006-09-24 07:26:24
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answer #8
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answered by capobeachgrandma 2
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To the mix for your cake , substitute 1/4 cup cooking oil.
2006-09-24 08:11:28
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answer #9
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answered by Lou L 1
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use your 2 eggs and add 1 tsp of baking soda 1/4 tsp more oil eggs are a leavening agent......and add moisture and texture to the cake...
2006-09-24 07:27:00
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answer #10
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answered by d957jazz retired chef 5
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