What should you do if only have three eggs and a recipe calls for four?

- Reduce portion size: This is the simplest adjustment. By using only 3 eggs, the recipe will make 75% of the original amount. Simply reduce the other ingredients accordingly.

- Add egg whites: Egg whites are mostly water and protein. Adding 2 egg whites can make up for the volume lost by reducing to 3 whole eggs.

- Use egg powder or liquid: These are dried or concentrated egg products that can be reconstituted to make whole eggs. 4 tablespoons each of egg powder or liquid can replace one egg.

- Use a binder: Some recipes, especially baked goods, rely on eggs for binding. If the texture allows it, you can substitute some or all of the eggs with binding ingredients like cornstarch, flaxseed, or gelatin.

- Omit the eggs completely: If you don't have a way to replace all the eggs, consider if the recipe can still work with just 3. For example, in some baked goods like pancakes or muffins, reducing the number of eggs slightly may not drastically affect the texture.