What happens if you use only one egg for a store bought cake mix that requires three eggs?

Answer 1

It will be slightly less moist, and may crumble or be a bit mroe dry and hold together less well than a cake made with all three eggs. But since two out of the three were still used, it probably won't be that bad.

Answer 2

If you double the amount of eggs in a cake, the cake will have more of an egg taste rather than the flavour of the cake. The egg will take over the taste of the cake, in other words. It would also stuff up the cooking process in the oven.

Answer 3

If using a box mix, using one less egg will have minimal effect; the cake will not rise quite as much as it ordinarily would. When making a cake from scratch, if the recipe calls for three or more eggs, and one is using large or jumbo eggs, the absence of one egg would mean only a slightly less fluffy cake. If the recipe calls for only two eggs, or if one is using medium or small eggs, the absence of an egg could make a significant difference - the cake might be noticeably flat, or it could fall in the center.

Answer 4

What happens of you do not put enough eggs in a cake is that the cake will be a little bit dense. It will still rise and it will still taste good.

Answer 5

It will be a different texture and likely not be as 'tender' as with 3 eggs. Eggs add structure to baking so it will likely not rise as much.

Answer 6

Not having enough eggs in your recipe will cause the batters consistency to be off. It will be too thick and the batter will not brown the way it is supposed to.

Answer 7

it will more light&become hole bigger.....

Answer 8

You just don't make the cake right!

Answer 9

go get more eggs