the cake will become very clumpy and dry because the albumen, or the white liquid surrounding the egg, will become dense and coagulate the rest of the ingredients. u want it to coagulate or else your cake will not hold.
The egg binds the ingredients together and depending somewhat on how many eggs the recipe calls for, affects the taste. I think you would end up with something like a sweet biscuit, which might fall apart. Milk can take place of some of the egg, if the recipe calls for milk- with no milk and no egg. I do not know what you would get, but I do not think I would like it.
Bottom line-- there is a reason why cookie recipes call for eggs -- procede at your own risk-- but the worst thing that could happen is that you could not eat your creation- and I think you could eat it and it would still be nutritious, but you might not like it.
The eggs act as a binder in cake/biscuit recipes-your cookies will crumble before you even get them out of the oven. Incidently that's the way the cookie crumbles comes from this.
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It depends on the missing ingredient. Missing sugar will leave the cookie bland. Missing egg will result in a very crumbly cookie. Missing chocolate chips will result in a sugar cookie. See?
Egg is a binder that helps to hold the cookie together.
Yoshi's Cookie happened in 1992.
any cookie you want
A cookie is made from flour, butter, sugar, egg and often flavourings such as vanilla essence or chocolate.
Most likely, yes.
They may be a bit more drier and more crumbly. Of course the length of time that you bake will also determine the dryness of your cookies.
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Leave It to Beaver - 1957 The Cookie Fund 2-35 was released on: USA: 28 May 1959
heres a really cool experiment, get a egg, but don't peel the shell, and then put the egg, corn starch, and water all into a bowl, and then leave it overnight, but make sure you cover the top, and when you take it out after 3 days you'll find out what will happen to the egg.
Yes
it turns black cookie