Recipe Halving Calculator

Beat the whole egg in a small bowl, then measure out half by tablespoon. One large egg is approximately 3 tablespoons (~45 ml) beaten, so half an egg is about 1.5 tablespoons (~22 ml). Alternatively, use 1 small egg or 2 tablespoons of beaten egg.

Half of 3/4 cup is 3/8 cup, which is 6 tablespoons. This calculator converts these awkward fractions into practical measurements you can actually measure in the kitchen.

If you keep the same tin size, the batter will be thinner so reduce baking time by about 25%. If you use a smaller tin to maintain the same depth, the baking time stays similar. Always check 5-10 minutes before the calculated time.

Yes, but be precise — these are strong leavening agents. Use measuring spoons rather than estimating. Half of 1 teaspoon is 1/2 teaspoon. For very small amounts, a pinch (between thumb and finger) is roughly 1/8 teaspoon.

Yes, though for very small amounts of instant yeast (less than 2g), it is better to weigh on digital scales. Half of a 7g sachet is 3.5g. For fresh yeast, simply cut or crumble the required amount.