As I am French I bake by grams (all French baking recipes are by weight) so scaling is easy even if your scaling method is great, but regarding the eggs, when I want to change, I calculate a weight of all ingredients by one egg. Imagine a recipe with 4 eggs, 200 gr flour, 150g butter and 200gr sugar, I will have per egg : 50g flour, 50g suger and 37,5g butter. So if I want 5 eggs, I will use 250g flour, 250g sugar and 187g butter.

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