HELOISE: Brown-shelled eggs taste the same as white

Dear Heloise: What is the difference between brown eggs and white?

A Reader, via e-mail

Brown eggs and white eggs are the same. The brown hue of the shell is the only thing that separates them — well, not exactly the only thing. Hens that lay brown eggs are generally larger and therefore eat more, increasing the cost of care of the birds, so brown eggs may be a bit more expensive (although brown and white eggs are the same size).

Our friends at the American Egg Board (www.incredibleegg.org) tell us that the color of the shell has no connection to the egg’s flavor or nutritional value. Brown-shelled eggs cook the same as white eggs.

Heloise

Dear Heloise: Just thought I would mention your good old, cheap vinegar once again. Put water and a tablespoon of vinegar in your teacup, let sit awhile, then wipe the stains with a sponge and/or dishcloth for a clean cup.

I have enjoyed your column in the Houston Chronicle and, when I moved to the Hill Country, the San Antonio Express-News. I also have one of your books. Thanks for years of great hints!

Barbara from Canyon Lake, Texas

Barbara, thanks for the kind words. And you are right, I love vinegar! What’s not to love? It cleans and deodorizes for pennies! It has so many uses that I’ve compiled a pamphlet filled with all of its wonderful money-saving hints. To receive a copy, just send $5 and a long, self-addressed, stamped (61 cents) envelope to: Heloise/Vinegar, P.O. Box 795001, San Antonio, TX 78279-5001. For a nice and easy job of cleaning the bathtub, add a cup or two of apple-cider vinegar to a tubful of water. Your skin will love you, and tub cleaning is quick!

Heloise

Dear Heloise: Here is an experiment that works when purchasing organic peanut butter where the oil has separated to the top. Before opening and while at room temperature, shake it a little and place it upside down in the refrigerator for one or two days. Then open and enjoy its creamy texture without the mess.

William D. Dobbs, Houston

Heloise Central tested your hint and found that vigorous shaking back and forth was needed to mix the oil, and even then there was still some only on top. There are natural-peanut-butter mixers available. Storing the peanut butter in the refrigerator helps to keep it together so it won’t separate as easily.

Heloise

Dear Heloise: We never could get shelf paper to stick to our cabinet shelves. We bought some self-adhesive tiles that matched the wallpaper inside the cabinets. They adhere well and make it much easier to remove large, heavy items. Of course, they don’t tear like shelf paper. We also put them in our laundry room and bathrooms, and they can be used inside drawers, if necessary.

Ted, via e-mail

Send a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, fax it to 210-HELOISE or e-mail it to Heloise@Heloise.com.

King Features Syndicate