Many recipes call for an egg and a white (or yolk) since it better approximates that scaling. Or if you double it, it becomes 3 eggs instead
Many recipes call for an egg and a white (or yolk) since it better approximates that scaling. Or if you double it, it becomes 3 eggs instead
I always doubled "an egg and a white" as "two eggs and two whites". Whites and yolks are very different and make the end result very different.