Additional advice from baker-contributors:
Additional advice from baker-contributors:
Heavy cream can be used as a substitute for eggs. You can also use some sort of oil as a substitute, but this will depend on what you are making or cooking.
There are egg substitues that you can buy, otherwise oil sometimes works. Instead of milk, you can try soy milk or almond milk.
Baking soda/Bicarbonate of Soda are the best egg substitutes.
Eggs are an essential ingredient in Lemon Bars. One might try an Egg Substitute product, or replace whole eggs with egg whites for a reasonably similar result.
There is no ammonia used in the making of Little Debbie cakes according to the company.
you can substitute oil with applesauce. it makes the cake healthier and more spongy. don't worry, you can't taste it.
You will need 222.222 eggs. Here is the formula I used: 50 eggs/90 cakes=x eggs/400 cakes cross multiple-- 50 eggs*400 cakes=x eggs*90 cakes simplify----2000 eggs*cakes= 90x eggs*cakes divide by 90 cakes--- 222.222 eggs= x eggs Good luck!
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Little Debbie says that there is no ammonia used in the making of any of their cakes, mixes, or products.
No, you shouldn't really substitute for eggs, but usually water and oil are used to substitue. (Not one or the other, a little of both)