cookingtipoftheweek02

Remember that one tablespoon is equal to three teaspoons.So because you need two teaspoons of oil to scramble the eggs and one teaspoon to cook the rest of the ingredients, you need one whole tablespoon of oil for this recipe.foodforthought03

Have you ever wondered why cooking makes an egg white turn from clear to solid? Raw eggs are a mixture of water and tiny balls of protein molecules. Heat makes the protein balls explode like popcorn and connect to each other, creating a web you can’t see through, while the water evaporates. This happens when the egg white reaches 145° F, although egg yolks don’t become solid unless they reach 150°F.

conversationstarter02

What should you do when you feel angry about something?

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