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What Happens If You Add Too Many Eggs When Baking?
Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, and using too many will make them rubbery, but there is a way that these problems can be fixed.
When you don’t know if you’ve added the right amount of eggs, you don’t have to wait until your baked goods come out of the oven to find out. You can tell if you’ve added too many or too few eggs just by looking at the batter, so instead of starting over, continue to mix the batter thoroughly to evaluate the consistency.
If the batter is runny enough to drip from the bowl without a spatula, you'll know you've added too much; to fix this, add 1 tablespoon of flour at a time until it reaches your recipe’s ideal consistency. Adding too many eggs to your batter doesn't have to mean disaster, and with a few quick steps, your batter will be perfect.