How to halve a recipe

Divide everything equally

For a recipe that serves 4 when you want 2, multiply every ingredient by 0.5. If it serves 6 and you want 2, by 0.33. The converter does it for you with the By servings option.

Adjust by servings →

The tricky ingredients

• Eggs: if you need half an egg, beat a whole one and use half (about 25 g, or 1¾ tablespoons). Save the rest for scrambled eggs.
• Baking powder and salt: scale carefully with measuring spoons; a pinch too much shows.
• Spices and seasoning: start with a bit less than half and adjust to taste.
• Cooking liquids in stews: less evaporates in a smaller pot, so you don’t need to cut them as much.

Pick a smaller pan

Half the batter in the same pan gives you a cake half as tall. To keep the height, use a pan with about half the area:

Baking time

With a smaller pan and the same batter depth, the time drops slightly: start checking with a toothpick at about 75% of the stated time. The temperature stays the same.