@Clarebear - your saran wrap idea is great, I do this all the time too! I usually use Tupperware to store leftovers or when I'm prepping for a dinner party but usually also put in a layer of saran to keep the air off of the food. It's a little more material and therefore a little more wasteful, but it's either that or have the food look old and then it's the food that's wasted.

Keep in mind that certain fruits & veggies do need a little air or its natural moisture gets trapped and it rots more quickly. My Tupperware fruit & veggie saver (forget the proper name just now) has little holes in the side for that reason.

Note: I am not a Tupperware consultant, though I probably should be since I'm a raving fan ;)

If you keep the guac in the fridge, I also recommend covering with saran wrap but make sure the saran wrap is pushed down and touching the surface of the guac, this also helps prevent the oxidation which causes the browning.

@LissaG @curlysue10 Yeah! I have done that as well. It does really work but I don't know how long it lasts.

Also, I always use milk in my scrambled eggs but I will say one of the things that has made all the difference is taking my eggs on and off the heat and right before they are totally cooked taking them off heat and leaving them to cook in the pan.

Yes @LissaG that trick with the avocado pit in your guac really does work! I learned it from my mom and it's a great one. The top still turns a little brown once you leave it in the fridge for a while but you can just mix it in! Scrambled eggs are such a science, I totally use milk, and even sometimes a splash of water which I saw on a cooking show years ago but I can't remember which one. I am definitely guilty of overcooking them though!

I worked in a restaurant for years so I already knew all of these tips, but I must admit that I still add food to a pan that's not hot enough.

I LOVE these tips... we can all be a little impatient sometimes, when waiting for a pan to heat up... or waiting for water to fully boil. Sometimes we're staarrrving and just want to eat. Guilty as charged.

Thanks Alexandra!!

Great tips. I use half and half in scrambled eggs and always use a whisk. They turn out light and fluffy. Perfect!

I don't have those problems. I don't know of anybody else that has those problems. Maybe Alexandra C. is the problem.

She admits that she understands why it is important to preheat a pan but doesn't bother to when she's cooking. It also doesn't sound like she bothers to follow recipes.

When I make scrambled eggs, I always use milk and they come out great. They only get wet and nasty if you overcook them.

When I make rice, I use a measuring cup so I end up with the correct ratio of liquid to rice. Measuring ingredients is common sense.

Lime juice is a primary ingredient in classic guacamole. If you're making it correctly, it shouldn't be turning brown to start with because it already contains citrus.

I never 'pre-soak' my potatoes yet when I roast them, they come out crispy, golden and delicious. They are never burned or soggy. Cooking them at the right temperature for the correct length of time is hardly a 'secret' - it has only been published in millions of cookbooks, magazines, shown on TV and even appeared on the internet. In fact, it appears to be common knowledge for everybody in the whole world except the author of this piece.

Once again, it seems like Alexandra C doesn't know enough to follow a recipe. (I doubt pre-soaking her potatoes will improve them, once she pops them on an un-oiled pan into an unheated oven then incinerates them at 500 for three hours or however she attempts to cook.) Articles like this one make me wonder just how out-of-touch the folks working at Chickadvisor are with real live women.

Love the guac tip as well. I've heard that if you put the avocado pit in the middle of your guac it will keep it from turning brown, but I've never tested it myself so can't say if it works. Also apparently if you put bananas next to your hard avocados, it will soften them really fast.

@fredamans - I use milk too and won't be switching either. It is important to not use too much. I find the best way to get fluffy eggs is to toss them around as little as possible. Mine are quite fluffy and light, if I do say so myself :) And I take them off the heat just shy of being done - that part of the tip I wholeheartedly agree with.