halving recipe with odd number of eggs

Thanks to all who responded to my earlier inquiry about cutting sticky cookie dough. I'd like to try this recipe again, using those tips--but it makes SO much dough that I'd like to halve it, especially in light of my problems in cutting it. But it calls for 3 eggs--how do I cut those in half? Here it is:
PEPPARKAKOR
2 c. brown sugar
2 c. butter
2 c. light molasses
2 c. syrup
3 eggs
1 t. ginger
1 t. cinnamon
1 t. allspice
1 t. cloves
1 t. cardamom
1 t. baking soda
"flour enough to make quite a stiff dough"
It's to be baked in "moderate oven until brown." (I've used 350 degrees.)

Thanks to everyone who takes the time to read and respond--I love this site and appreciate cchiu's posting the link to it to the epicurious.com board.

Helen, I usually measure eggs by weight, the eggs we use at the bakeshop weigh about 2 ounces or a little bit less. If you are not using a scale that may be tough to measure(since you may need about 3 oz.), so I would probably try the recipe with 2 eggs since you did not list a specific flour amount and you will be adding flour until the dough is stiff. Or post back with the flour amount if you have it.

[nutcakes]

A large egg measures 1/4 cup. Break the egg into a cup, whisk with a fork and use 2 tablespoons.

Just cut the friggin' egg in half.

[layjo]

Yeah, I usually use the 2 oz. rule also for each large egg I use. So you would have 1 oz (weight), for half an egg in a recipe.

So inturn, 3oz.(weight)of eggs will be needed when you halve the recipe, like angrychef stated and also a 1/4 cup like nutcakes said comes out to 2oz. (volume mesure). In school, I was informed that for most preparations you can use liquid mesurements (volume) for milk, eggs and water.

But if use "crudeau's" method you will first have to freeze the egg and when its frozen cut it in half with a infared lazer (you can get it at NASA)

[This message has been edited by layjo (edited 01-19-2001).]

Or make the whole recipe, divide the dough in half and freeze it.

One of the quirks of this recipe, which was probably written in its current form about 60 years ago, is the absence of a definite amount of flour. That's why I put quotes around "flour enough to make quite a stiff dough"--that's exactly what the recipe says. I think I've had to use around 10 or 12 cups in the past, and making the full recipe has taxed even my 325 watt KA mixer. Thanks to all for your help--I will try making a half recipe in the near future and will see what luck I have with using cookie cutters on it.