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How to Halve a Recipe

Halving a recipe means multiplying every ingredient by 0.5. The tricky parts are dividing eggs and using a smaller pan.

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Original servings Desired servings Ingredient amount

Multiply every ingredient by 0.5.
To halve an egg: beat one egg, then use about 2 tablespoons (half of a typical 4-tbsp egg).
Use a smaller pan so the batter depth stays similar — this keeps baking time close to the original.
Reduce baking time slightly and start checking early; a thinner bake cooks faster.
Halve salt and spices exactly, then taste and adjust.

Beat a whole egg and use half by volume — about 2 tablespoons. One large egg is roughly 4 tablespoons (50 g) when beaten.

Often yes, slightly. If you use a smaller pan to keep the same depth, time is similar; in the same pan a thinner layer bakes faster.