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    Recipe calls for 6 eggs, I only have 5?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Recipe calls for 6 eggs, I only have 5?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Recipe calls for 6 eggs, I only have 5?),it will help you,my kids.

I want to make a whipping pound cake and I only have 5 eggs, can I still make the cake? Do I have to put anything for a substitution for the one missing egg? Like baking powder, the recipe does not call for baking powder.

Answers:
Yes, you can still make the cake with 5 out of 6 eggs using baking powder, along with other ingredients ---

1 egg = 2 tablespoons liquid + 2 tablespoons flour + ? tablespoon shortening + ? teaspoon baking powder

You can also try other egg substitutes while baking:

gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)

cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe.

mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.)

bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.)

Other Answers:
no, you have to go get that other egg.

haha your screwed! its ok, its only one egg

No, I would just cut back the recipe by 20% and use the 5 eggs.

Go get some more eggs. You wasted more time here asking than it would have taken for you to go get more eggs. No u cant substitute anything for an egg (except egg substitutes that you would have to go buy.)

You'll have to downsize the recipe. Divide all the other measurements by 6 then multiply them by 5 to get correct measurements. It will also take a slightly shorter time to cook. reduce all other ingredients by one sixth

Make up the diff with milk, should work fine.

You can use a quarter cup of applesauce in place of an egg, or pureed prunes if you have those, although they might affect the color of your pound cake (works better in chocolate desserts). Hope this helps! :)

Because it's a cake you really need that other egg. No it's fine!!!! U can still make the cake!!!!!!! One egg isn't going to do anything!!!!!!

Egg Substitutes

2 tbsp corn starch = 1 egg

2 tbsp arrowroot flour = 1 egg

2 tbsp potato starch = 1 egg

1 heaping tbsp soy powder + 2 tbsp water = 1 egg

1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg

1 banana = 1 egg in cakes

You're screwed!!!! go out and buy another dozen, you should of checked the recipe before you where planning on making it to make sure that you have everything you need!! DUMB DUMB You'll all right

If the were all X- Large eggs then you do have 6 in there!!!

Most recipes calling for eggs refer to either medium or large eggs. If you have extra large or jumbo eggs the size compensates and wouldn't be a problem. You could also reduce the size of the recipe by 1/6 to compensate for the limited ingredients. once my niece made chocolate cake, and she forget the eggs, but she told us only after we eat it, so we eat it and we were stunned! how could this cake be so good? the girl is 11! after she told us she forgot the eggs my suster was very mad at her, but since then i know its better to leave the eggs aside, just not this dessert! i'm not sure it will work for you, but hey, give it a try!
Source(s):
my sister's birthday party last year!

baking powder is not a sub for egg do not add it if not called for - you may need to add a little water or oil to moisten it more if your short and egg - if you use extra large eggs you should be ok with 5

Won't make much difference.

If I remember correctly, pound cake is made by folding whipped egg whites into the remaining batter of flour, sugar, egg yolks, vanilla, etc. The egg whites are what give you volume and airiness, and they set at a fairly low temperature. I'm not sure that baking powder will solve the problem, but you can try -- I would only use about 1/4 teaspoon of baking powder, mixed in with the flour and sugar, and make sure it's double-acting baking powder -- you'll get more bubbles as the mixture heats up, increasing the volume of your pound cake. The other solution is to modify the rest of the ingredients -- it's the proportion that matters, not necessarily the size. So reduce all the other ingredients by 1/6 or 16.7% and you'll have a slightly smaller cake but the proportions will be correct.



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