Just do basic division, I usually half my recipes. Is there something difficult in it, like an odd number of eggs that can't be halved, like 3?
AFor large Australian eggs, I use an approximation of a 50g egg being 30g white and 20g yolk, bu you might need to weigh some of the eggs you use and take an average.
Of course you probably won't use grams for weight....but again, it's just a simple calculation. You can even use an online converter if you're freaked out by a calculator.
my scale measures grams and lbs & ozs. so I can pretty much try out any recipe.
but the best advice I can give to anyone trying out new recipes is to try them EXACTLY as written.
Then you may make adjustments, double the recipe, cut down the recipe, add or subtract amounts of ingredients, or substitute ingredients.
Quote by @%username% on %date%
%body%