Question 1

How do I halve a recipe?

Accepted Answer

Enter the new servings as half of the original; the factor becomes 0.5 and every amount is halved.

Question 2

How do I scale eggs?

Accepted Answer

Weigh them: a beaten egg can be divided by weight, so fractional eggs are possible.

Question 3

Can I scale by ingredient instead of servings?

Accepted Answer

Yes. If you only have 300 g of an ingredient that the recipe uses 500 g of, the factor is 300 ÷ 500 = 0.6; enter servings in that ratio.

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