Been baking for 70 yrs. and always was perplexed by recipes calling for one egg and I only wanted to make 1/2 the recipe. What would 1/2 an egg be? I was lamenting my dilemma when my granddaughter came up with what I think was a brilliant answer. She said to beat the egg and then put in a measuring cup and use 1/2 of what it measures.
Duh! So simple but in 70 yrs. never thought of that solution.