Scale any recipe to any serving size.
Multiply all ingredients by (desired servings ÷ original servings). Most ingredients scale linearly, but watch out for: spices and salt (scale to 75% — taste and adjust), leaveners like baking powder (scale to 80% when doubling, as excess causes collapse), and eggs (round to nearest whole or use weighed portions). Cooking time changes less than you'd expect: a doubled casserole might need 15% more time, not double. Cooking temperature stays the same. When scaling down by half, it's tricky: half of 3 eggs = 1.5, so use 1 egg + 1 yolk, or weigh: 1 egg ≈ 50g, use 75g. Keep notes when scaling — what worked becomes your new recipe.