How do I halve 3 eggs?
Beat the eggs first, then use half the total mixture by weight or volume.
Serving converters
Half Recipe Converter
Useful for small households, test bakes, or recipes that would otherwise leave too many leftovers.
Best for cutting a full recipe down cleanly
This page is for the specific case where you want half, not a custom ratio. The hard parts are eggs, pan depth, and small amounts of leavening or seasoning.
Open recipe converterCommon half-recipe examples
| Original | Half |
|---|---|
| 1 cup | 1/2 cup |
| 3/4 cup | 6 tbsp |
| 2/3 cup | 1/3 cup |
| 1 tbsp | 1 1/2 tsp |
| 1 egg | 1/2 beaten egg |
| 3 eggs | 1 1/2 eggs |
Notes about using this conversion
- Eggs can be the tricky part. Beaten egg is easier to split by weight or volume.
- Bakeware depth can change when you cut a recipe in half.
- Seasoning usually needs a taste check near the end.
What makes half-size batches behave differently
Eggs are usually the first pain point. Beating the egg first and measuring half by weight or volume is more reliable than trying to split a whole egg by eye.
A second issue is bakeware. Halving a batter but keeping the original pan can change depth and bake time enough to affect texture, even when the ingredient math is technically correct.
Common questions
Does halving work well for baking?
Usually yes, but pan size and bake time may need an adjustment.