So a pre-cracked egg may not make much sense but we have a few hacks (no, not Jean Smart, though we wish we did) to help get you through the holidays a little more easily.
- Easy Egg Peeling – Add a little baking soda to the water when boiling eggs for easier peeling. Baking soda increases the pH level of the water and the egg whites. Fresh eggs have a lower pH, which makes the albumen stick more to the inner shell membrane. The higher pH of older eggs or eggs boiled with baking soda makes the whites separate from the shell more easily. A 1⁄2 tsp (half-teaspoon) of baking soda for every quart (4 cups) of water will do.
- Quick Soften Butter – Grate the butter to soften it. Partially unwrap the butter, then hold the wrapped portion while using the largest holes on a box grater to create a pile of freshly grated butter shavings that will soften in a matter of minutes.
- Easy Pancake Pouring – Use an empty ketchup bottle as a pancake batter dispenser for easy and mess-free pouring.
- Measure Sticky Ingredients – Coat your measuring cup with oil before measuring smooth honey, peanut butter, or syrup release.
- Chill Wine Fast – Wrap a wet paper towel around your wine bottle and freeze it for rapid chilling.
