*There is room for error in terms of the egg volume. Since all eggs are different size, you want to use no more than ⅔ cup of egg total. For me- 3 large eggs yielded this amount perfectly, but I think if you use larger eggs you could end up with watery dough. To be safe measure your eggs and make sure you're not using more than ⅔ cup.
Recipe adapted from Isabel's Cantina Cookbook