Growing up, my mom always prepared our Easter egg dyes using food coloring. But you can also show your children how to make beautiful colors using non-toxic fresh ingredients such as beets, red cabbage, spinach, coffee, and turmeric. The pigments found in food is a simple, eco-friendly way to get just the right natural tint to your holiday eggs.  Get creative and experiment!

Perfect Hardboiled Egg

With only 70 calories, and a good source of protein, the boiled egg is the perfect snack for young and old. And they’re economical too. But there’s nothing more frustrating than envisioning a beautiful platter of deviled eggs, with the whites perfectly formed like Martha Stewart photos, only to have your eggs fall apart when peeling them. Who of us hasn’t stood at the kitchen sink, watching half of our egg stick to the shell, and get washed down the drain?

Here’s a tip! Purchase your eggs 1-2 weeks before Easter. Fresh eggs are much harder to peel once they’re hard boiled than eggs 7-10 days old.

If only I’d known how to keep butter or shortening from sticking inside my measuring cup years ago! But with age comes wisdom. (Thank goodness something good comes with age!)  Even today, I’m learning new tricks and want to pass them along so you can pay-it-forward some day.

I can stand most anything but having eggshell in my food sends shivers up my spine. It’ll ruin the whole dish for me.  I want to give you a tip on how to crack an egg so that no eggshell gets into your food.

I got this tip from a most unlikely source…a co-worker…a male co-worker.  Here I’ve been cooking for over 25 years, and a young male co-worker from Australia taught me something that I didn’t know.  And it’s absurdly simple.

Yes, you can make scrambled eggs in the microwave! This is a great technique for a working woman like myself who’s usually rushing out the door, a college dorm dweller, or anyone that doesn’t want to dirty a pan. I also keep a carton of eggs at work so I can eat a healthy scrambled egg snack.  And they’re delicious.