How Many Eggs Are Too Many For A Cupcake Recipe?

Baking By StormyHaze Updated 19 Sep 2011 , 8:11am by auzzi

StormyHaze Posted 17 Sep 2011 , 5:21am
post #1 of 4

I would say four, really. Whenever there is 4 or more I just wiff em, and even if there are spices and such, the smell is just so prominent. What would prompt a recipe for so many eggs?

3 replies
auzzi Posted 17 Sep 2011 , 9:23am
post #2 of 4

Light and airy cakes like Sponge cake, chiffon cake, etc. are all based on egg ..

If you can taste or smell egg, then the recipe balance is wrong, or it is incorrectly made up.

StormyHaze Posted 17 Sep 2011 , 5:55pm
post #3 of 4
Quote:
Originally Posted by auzzi

Light and airy cakes like Sponge cake, chiffon cake, etc. are all based on egg ..

If you can taste or smell egg, then the recipe balance is wrong, or it is incorrectly made up.




Well, yeah cakes like that are kind of a given.
Im thinking about just removing an egg. Think that will fix it ?

auzzi Posted 19 Sep 2011 , 8:11am
post #4 of 4

It depends on the other ingredients in the recipe

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