You could either just use the egg as it's likely close or adjust the rest of your ingredients from the weight of the egg. I made a calculator for some of my rec

You could either just use the egg as it's likely close or adjust the rest of your ingredients from the weight of the egg. I made a calculator for some of my recipes that lets you put in how much of a specific ingredient you've got and tells you the adjusted amounts for the rest. With that it'd be fairly easy