Here's the situation; I need to do a cake tonight and need nine eggs...I only have eight , will this affect the cake?
I use Pillsbury mix doctored with whole milk and sour cream.
I don't see how one little egg will affect it much (especially with a doctored box recipe).
If you need a little more moisture, use applesauce if you have it. If not, a little more milk or sour cream. I think you'll be fine.
haha, can see someone taking a bite and saying "mmm, this is really good, but I think it's missing an egg!!"
I have also use a little oil to replace an egg. Maybe 1/8 cup? Im not sure on the measurement.
You know, I don't think it'll matter much.
However, most commercial recipes are based off of Grade A large eggs, and most people buy the x-large or the jumbo, so you may end with too much! If you buy the larger eggs, I wouldn't worry about it. If you buy the smaller, perhaps add some oil or applesauce.
I buy from an egg farm, so I kinda "get what I get." They're graded and sized, but sometimes I swear to you they have to be larger or smaller than norm.
it may not rise as far as you would expect and be slightly more dense. Sounds like I need to carve it into something 3D!
With that many eggs called for one less is NOT going to effect the recipe at all
sounds like you were working on a big cake...how did it turn out minus one egg?
I know it's a little late but, I've replaced an egg with a tablespoon of mayo, read it worked in a cook book a long time ago.