How do you scale a recipe?

Divide the servings you want by the servings the recipe makes, and multiply every ingredient by that number. For 10 people from a recipe for 4, the factor is 2.5: 200 g becomes 500 g, 2 eggs become 5. Enter the list above and the page prints the scaled table.

How do I halve a recipe with 3 eggs?

Use 1½ eggs: beat one egg, weigh it and add half (about 25 g), or use one whole egg plus one yolk for a richer result. Alternatively scale to a factor that keeps eggs whole — two-thirds of a 3-egg recipe uses 2 eggs.

Does cooking time change when I double a recipe?

For the same pan size and depth, no. For a bigger or deeper dish, yes — a doubled lasagne in a deeper dish can take 15–30 minutes more at the same temperature. Check for doneness rather than the clock, and keep the oven temperature as written.

Can I scale a recipe by weight instead of servings?

Yes — the factor is just a ratio. To use 500 g of flour where the recipe says 200 g, the factor is 2.5; enter 4 and 10 as the servings (or any pair in that ratio) and the rest of the list follows.

Recipe Scaler (Resize a Recipe to Any Number of Servings)

Scale every ingredient of a recipe up or down to the servings you need, as a table.

Inputs

Recipe serves

0.51,000

I need

0.51,000

Ingredients

Ingredient
Unit
Amount

Include CalculateEveryday mark

Scale factor for 6 servings

× 1.5

Scaled recipe

Ingredient	For 4	For 6
Flour	200 g	300 g
Eggs	2	3
Milk	300 ml	450 ml
Salt	0.5 tsp	0.75 tsp

Working: 6 ÷ 4 = 1.5; every amount × 1.5
Ingredients: 4
Cooking time and temperature: unchanged — only the amounts scale; a bigger pan may need a few minutes more

Use this calculator on your own site

Free embed

Two lines of HTML, unlimited views
Shows a small CalculateEveryday bar, with a credit link under the calculator

What each Recipe Scaler input means

Recipe serves: How many the recipe says it serves, or makes — 12 muffins, a 20 cm cake, 4 people.
I need: How many you want. Fewer gives a factor below 1, more a factor above 1.
Ingredients: One row per ingredient: name, amount and unit. Any units work — grams, cups, spoons, eggs — because each amount is multiplied as it stands. Blank rows are skipped.

Recipe Scaler formula

scale factor = servings wanted ÷ servings the recipe makes · new amount = old amount × scale factor, for every ingredient

q_{\text{new}} = q_{\text{old}} \times \frac{S_{\text{wanted}}}{S_{\text{recipe}}}

A recipe for four that has to feed six needs every ingredient multiplied by 6 ÷ 4 = 1.5 — flour, eggs, milk and salt alike, so the proportions stay the same. Enter the servings the recipe states, the servings you want, and the ingredient list, and the page prints the scaled list in a table, rounded to two decimals; 1.5 eggs is a real answer that the notes below help with. The amounts scale in a straight line; several things about cooking do not. A doubled cake batter in a doubled pan takes longer than the recipe's time because the middle is further from the heat, a doubled stew barely takes longer, and spices, salt and leavening are often better at a little under the scaled amount when a recipe is multiplied several times over.

Recipe Scaler worked example

A pancake recipe for 4 — 200 g flour, 2 eggs, 300 ml milk, ½ tsp salt — scaled to 6: the factor is 6 ÷ 4 = 1.5, so 300 g flour, 3 eggs, 450 ml milk and ¾ tsp salt. Halved for 2 people, the factor is 0.5: 100 g flour, 1 egg, 150 ml milk and ¼ tsp salt.

More Recipe Scaler examples

A cake for 8 cut down to 3: the factor is 3 ÷ 8 = 0.375, shown as × 0.38. 250 g butter becomes 94 g, 200 g sugar 75 g, and 4 eggs 1.5 — beat two eggs and use three-quarters of the mixture, or weigh it: a large egg is about 50 g out of the shell.

Where the Recipe Scaler calculator can give the wrong answer

Fractional eggs: beat an egg, weigh it (about 50 g) and use the fraction by weight, or round and adjust the liquid by a tablespoon or two.
Baking powder, soda, yeast and salt do not need to scale fully when a recipe is multiplied by three or more; start at about 80–90% of the scaled amount. For doubling, scale them normally.
Cooking time is not on the table because it does not scale with the amounts. Bigger and deeper means longer at the same temperature; more items of the same size (two trays of biscuits) means the same time.
Pan size matters for baking: doubling a cake batter needs a pan with twice the area, not twice the depth. The baking-pan converter works that out.
Rounding to two decimals means 0.333 tsp shows as 0.33; measure with the nearest sensible spoon.

Spotted a mistake? Tell us

Recipe Scaler reference table

US spoon and cup equivalents, for scaling small amounts
Measure	Equals	Half of it	A third of it
1 cup	16 tablespoons	8 tbsp (½ cup)	5 tbsp + 1 tsp (⅓ cup)
½ cup	8 tablespoons	4 tbsp (¼ cup)	2 tbsp + 2 tsp
¼ cup	4 tablespoons	2 tbsp	1 tbsp + 1 tsp
1 tablespoon	3 teaspoons	1½ tsp	1 tsp
1 teaspoon	—	½ tsp	about ⅓ tsp

Source: US customary kitchen measures: 1 cup = 16 tablespoons, 1 tablespoon = 3 teaspoons (NIST Handbook 44)

Recipe Scaler FAQ

: Divide the servings you want by the servings the recipe makes, and multiply every ingredient by that number. For 10 people from a recipe for 4, the factor is 2.5: 200 g becomes 500 g, 2 eggs become 5. Enter the list above and the page prints the scaled table.
: Use 1½ eggs: beat one egg, weigh it and add half (about 25 g), or use one whole egg plus one yolk for a richer result. Alternatively scale to a factor that keeps eggs whole — two-thirds of a 3-egg recipe uses 2 eggs.
: For the same pan size and depth, no. For a bigger or deeper dish, yes — a doubled lasagne in a deeper dish can take 15–30 minutes more at the same temperature. Check for doneness rather than the clock, and keep the oven temperature as written.
: Yes — the factor is just a ratio. To use 500 g of flour where the recipe says 200 g, the factor is 2.5; enter 4 and 10 as the servings (or any pair in that ratio) and the rest of the list follows.