Crack and whisk a whole egg, then measure out the portion you need by volume or weight
A quarter batch might call for 0.75 of an egg, which you can't crack cleanly. Beat one egg until uniform, then spoon out three-quarters of it — a whole large egg is roughly 3 tablespoons, so you'd use a bit over 2. Saving the rest for scrambled eggs keeps the ratio honest without guesswork.
