Recipe scaler
What halving actually changes
Halving a recipe multiplies every ingredient quantity by 0.5 — that part is simple arithmetic. What it doesn’t automatically fix is anything that doesn’t scale linearly: pan size (a smaller pan needs a shorter bake time), a single egg (hard to split cleanly), and small seasoning amounts (a pinch of salt is still a pinch, not half a pinch).
Common mistakes when halving
- Keeping the same pan size — a half-batch in a full-size pan bakes unevenly and dries out.
- Forgetting to halve the baking time or temperature check — check for doneness earlier than the original recipe suggests.
- Rounding awkward fractions incorrectly — half of 1/3 cup is exactly a scant 1/6 cup (about 2 tbsp + 2 tsp), not "a little less than a 1/4 cup."
Frequently asked questions
Does halving a recipe always give perfect results?
Quantities scale linearly and reliably, but a few things don’t scale perfectly: pan size, baking time, and small quantities like a pinch of salt or a single egg. Adjust those with judgment.
What do I do with half an egg?
Whisk the egg first, then use half the volume by weight or by eye. It’s one of the few ingredients that resists exact scaling.