* Steam potatoes whenever possible to conserve nutrients. If you have to boil them, add 1 teaspoon vinegar or lemon juice to the water to make potatoes snowy white. Add a little milk in which cauliflower is cooked to retain whiteness.
* Add a grated quarter of small onion and a dash of sugar to the water in which you boil frozen or canned vegetables to improve the flavor. Or add a dash of Monosodium Glutamate (MSG), garlic powder, pepper and onion flakes or powder to the salted boiling water before adding the vegetables for a rich flavor.
* To cook eggs in the shell: boil water, lower eggs into the boiling water in a metal spoon so the metal absorbs the heat and eggs won’t crack from the sudden change of temperature. Lower heat to simmer and cook eggs to desired doneness. For eggs at room temperature – soft boiled, 3-4 minutes; hard boiled, 10 minutes. For eggs right out of the refrigerator – soft boiled, 5 minutes; hard boiled, 12 minutes. Immediately plunge eggs in cold water after cooking; the shell will peel off easily and the whites will be tender.
* A teaspoon of salt added to water brings to a boil faster, cut and down egg whites running out in case the shells crack.