One of the advantages of 'carton eggs' is that they're pasteurized, so stay fresh longer. (and can be used to make sauces and dressing where the eggs are raw/undercooked without the same health concerns) You can also portion as needed -- I use the equivalent of two 'jumbo/XLarge' eggs. (~1/2 C /~100-125gm)

If you have access to good farm fresh eggs just wisk them with a fork and a little bit of cold water (maybe a teaspoon). Adding water to the egg helps blend the protein and the albumin more smoothly -- it also helps steam the scramble - making for lighter scrambled egg for any use.