Laughter helps keep your heart healthy.

Laughter boosts blood flow to the arteries, causing them to widen and prevents hardening, hence staving off high blood pressure. Findings by Michael Miller, director of the Center for Preventive Cardiology at the University of Maryland Medical Center in Baltimore, US, attributes this to the release of endorphins in the brain whenever you laugh. His 2005 study of 20 volunteers who watched a funny movie and a sad one revealed that average blood flow increased by 22 per cent after the former. Miller, the author of Heal Your Heart: The Positive Emotions Prescription to Prevent and Reverse Heart Disease, recommends at least 15 minutes of laughter every day.

Laughter helps reduce belly fat. 

Up to 40 calories – that’s how much 10 to 15 minutes of laughter a day can burn – according to International Journal of Obesity. Laughter is like exercise for your abs; as you laugh, the muscles in your tummy expand and contract repeatedly. If you’re conscientious, you could drop nearly 2kg every year. Now that’s enough to bring on a smile or two.

Laughter helps strengthen brain connectivity.

Research in PLOS One reveals that having to decipher types of laughter, for example, joyful vs taunting, can improve connectivity between different regions in the brain. We can then evaluate the message(s) being conveyed according to our understanding.

Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This is harmless but the unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.

Don’t overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.

How long to beat? It’s a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.

Learning how to make easy scrambled eggs can be fun! Spice up this easy egg favorite by adding pepper jack and salsa or lighten it up by substituting cooking spray and water for the butter and milk.

Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.

Don’t overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.

How long to beat? It’s a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.

Holding scrambled eggs: It’s best to serve scrambled eggs as soon as they are cooked, but if necessary, they can be held for a short time. Place the skillet of cooked eggs over a pan of hot water rather than over direct heat