Making a cake

[Anonymous]

Box recipe says to use 3 eggs. What would happen if I used 2 eggs?

[Anonymous]

my guess is it would be less fluffy and probably more crumbly.

[Anonymous]

google substitute for egg and see if anything comes up. Egg binds ingredients together. But if you have jumbo eggs instead of large, that would be less of an issue.

[Anonymous]

OP here. Thanks for the replies. I did a google search and found suggestions to use cornstarch or baking powder.

[Anonymous]

That doesn't seem right. I'd use a tablespooon of applesauce or milk. Cakes need some moisture - thats part of what the eggs add, in addition to their binding ability.

[Anonymous]

What is a good substitute for eggs?

* Ener-G Egg Replacer - follow directions on box.
* 2 tbsp cornstarch = 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.
* 1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!

(http://www.pioneerthinking.com/eggsub.html)