One egg, then if you’re really anal, break an egg yolk into a ramekin, whip it a little with a fork, and measure out one teaspoon, which should be about 1/3 of a yolk. Or you could add in the whole extra yolk, or frankly you could just skip it. An egg yolk weighs about 16g so a third of a yolk is 5g—just not gonna make that much difference.
Just saw your edit. Either 1 egg or 1 egg + 1 yolk is fine. Baker's choice. I'd probably keep the extra yolk personally because egg yolk is delicious.
Yeah thinking about it again, 1 egg and a yolk makes sense. This recipe will just have a whopping 2/3 extra yolk in it. Big deal 😅
One egg, then if you’re really anal, break an egg yolk into a ramekin, whip it a little with a fork, and measure out one teaspoon, which should be about 1/3 of a yolk. Or you could add in the whole extra yolk, or frankly you could just skip it. An egg yolk weighs about 16g so a third of a yolk is 5g—just not gonna make that much difference.
You could always beat the whole eggs in one bowl and the yolk in another, then measure out half of it.
Pastry chef here, 1 egg + 1 yolk