Hi Beth, if you have a scale, this problem is easy to resolve. One large egg weighs 50g, so if you needed 1 1/2 eggs you could lightly blend two eggs and use 75g of egg. The remaining 25g can be saved for scrambled eggs. This is a bit more tricky without a scale, but you could eyeball 3/4 of the egg mixture and reserve 1/4 for later. 

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