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HELP! I am short one egg for a cake!

Is this going to make a big difference in how moist it is going to be? What is going to happen? I can't go to the store, and I don't know what else I can substitute for that one egg other than apple sauce, which I have none of at the moment. Someone suggested mayonnaise, but I am not sure to use that. Is that going ot make the cake taste funny? HELP!!! This is a birthday cake! It needs to be cooked NOW.


Asked by tropikanagirl at 1:42 PM on Nov. 9, 2008 in Food & Drink

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Answers (1)
  • Hmm, I googled your situation and here are some more substitutes you might be able to use:

    "Personally, I tend to rely on the unhealthy "on hand" tactic my mother taught me when I was young - 1/4 c vegetable for each egg, as long as no more than 2 eggs are being replaced.

    Other options are:
    1/4 c mashed potatoes (or turnips) or squash (or zucchini or pumpkin)
    4 oz applesauce (unsweetened)
    1 banana
    2 Tablespoons water plus 1 Tablespoon oil plus 2 teaspoon baking powder"

    I think if you used a large egg you should be okay. Aren't eggs just there to bind the batter together?

    Answer by caitxrawks at 1:46 PM on Nov. 9, 2008