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Substitute 1 t cornstarch for each omitted egg, adding 3 T water for each t cornstarch. This was tried on several different brands of cake mix including one which called for 3 eggs. There was a slight change of texture, depending on the brand used. (One was slightly dry and crumbly, and another was super moist and tender.) When you need to substitute only one egg, there is no discernible change. Naturally, this will not work with chiffon, sponge or angel food cake when the whipped volume of the eggs is essential. From: "This For That: A Treasury of Savvy Substitutions For the Creative Cook," by Meryl Nelson, ISBN 0-88247-847-6. Submitted By WA6AWD@AOL.COM On THU, 9 NOV 1995 184910 GMT
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