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Well it makes sense it will make it little more moist. But I don't think it will create a disater for your cake "Just so long as the cake looks right and taste right no one will every know.:) :)

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15y ago
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14y ago

Eggs contribute liquid to a recipe and thus serve as a toughener, especially the egg white portion. But, too many egg whites, such as in a reduced-fat cake recipe make it dry. Including at least one whole egg helps to tenderize. Eggs can also act as leaveners especially when egg whites are beaten separately.

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14y ago

That would depend on how many extra you did. All recipes are a balance of wet and dry ingredients. Just as a guess, I would add 1/4 cup of flour per egg for up to two eggs. More than that, I would double the entire recipe. You can only play around with any recipe so much.

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15y ago

Add them one at a time, beating well after each addition.

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14y ago

It will take longer to bake, may raise more and because of that, fall. Cakes are fairly particular when it comes to moisture, dry ratio's

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14y ago

They will be more firm or hard

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14y ago

it will scramble

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Q: What happens if you add egg to cooked batter?
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it dies


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it will always be the same color as it is right now


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it will get fried and be ready to eat


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