Healthy Kitchen Hacks is a weekly series on Teaspoon of Spice. We share fellow bloggers’ and our own favorite cooking shortcuts, kitchen tricks and “aha” ideas for making healthy meals a snap.
Disclosure: I’m an adviser for Egg Nutrition Center but was not asked or paid to write this post. I’m a long time egg lover and of course in prepping for Easter, you can’t get enough egg hacks!
It’s the Easter Edition of #HealthyKitchenHacks And boy did I have some ‘eggs-cellent’ fun in the kitchen with this one. From the best way to hardboil eggs to tips on natural dyes, here are this week’s hacks:
I couldn’t believe this would actually work; but 3 out of 4 of my ‘super-scientific’ testers (my kids!) agreed it did. We tested one pot of eggs with 1 teaspoon of baking soda added to the cold water – and one pot of eggs without. When we peeled the hardboiled eggs most of us (including me) agreed the eggs boiled in baking soda were easier to peel.
2) Perfectly Boiled Eggs (No Green Ring!)
Years ago, I learned this trick from the experts over at the Egg Nutrition Center. For perfect hardboiled eggs –> DO NOT BOIL. Bring a pot of eggs JUST to a boil, cover and immediately turn off the heat. For the details + my fave Salsa Deviled Eggs recipe go here. (And don’t worry if your eggs do have a green ring, they are perfectly safe and still delicious.)
And for 19 more Deviled Eggs recipes, check out these from Cooking Light Magazine.
To try out this trick, I took on one of the more often-artificially-colored desserts: Jello. Using Jackie’s suggestions for natural food colorants like carrots, herbs and beets – and Sally’s recipe for making natural dye concentrations, here’s what I did:
- RED/PINK Pomegranate beet jello: 1 packet plain gelatin softened for 1 minute in 2 tablespoons beet puree + 2 tablespoons cold water. Add 3/4 cup boiling pomegranate juice + 2-3 teaspoons honey. Cool slightly, add to parfait or jello jigglers mold.
- GREEN Apple spinach jello: Same as above; except substitute 2 tablespoons spinach puree and 3/4 cup boiling apple juice.
- ORANGE Carrot orange jello: Same as above; except substitute 2 tablespoons carrot puree and 3/4 cup boiling orange juice.
Bonus–> Use the leftover veggie purees + a dash of vinegar to dye eggs (like I did with the beet puree to make pretty pink eggs – see photo below.)
4) Easy Way to Dip Easter Eggs For Dying
My kids can never quite get the hang of using a spoon or those wire egg dippers; so they end up using their fingers. Result: Stained, multicolored fingers for Easter Sunday.
But using a whisk to dip eggs into dye worked perfectly – especially if you like to dip and re-dip to check the egg’s color concentration. Just make sure you have a deep cup of dye – and several whisks (borrowed from the neighbors.)
5) 15 Minute Homemade Ricotta
via Lisa & McKenzie @ NourishRDs
Some DIY cooking projects – while fun – just aren’t worth the effort. This one for homemade ricotta is.
And by ‘effort’ I mean: Turn the stove on, add 2 ingredients to a pot and find a bit of cheesecloth. The resulting ricotta is smooth, creamy, lightly-tangy and the most delicious I’ve tasted.
I had planned to make Deanna’s Egg & Swiss Chard Italian Easter Pie or Easter Ricotta Rice Pie with Raspberry Glaze. But the kids and I ended up eating the entire batch right out of the strainer with spoons. It’s that good.
Would you try any of these hacks? Any healthy kitchen or healthy living shortcuts to share? Shoot us an email (firstname.lastname@example.org or email@example.com ) or share below and we’ll try them out.