Savory Scrambled Eggs
Break the eggs into a small bowl. Add the milk, salt and pepper, and capers. Beat until the eggs are an even color throughout.
In a small frying pan, melt 2 tablespoons of the butter or margarine on low heat. Add the tomato and green onion. Cook until the tomato is tender but still firm. Remove from pan and set aside. Clean the pan.
Melt the remaining 2 tablespoons of butter or margarine in the pan on low heat. Turn the heat up to medium-low and add the eggs.
Cook the eggs, using a spatula to turn sections of the egg from time to time so that the uncooked egg on top flows underneath. Adjust the heat up or down as needed to cook the eggs.
When the eggs are nearly cooked, return the tomato and green onion to the pan. Cook the scrambled eggs until they are firm but still a bit moist (about 6 to 8 minutes).
For extra flavor, stir in 2 tablespoons of sweet salsa just before removing the scrambled eggs from the pan.
Peeling Hard-Boiled Eggs
First, never cook an egg by letting it sit in boiling water for several minutes — this will make it much harder to peel. Instead, follow the instructions in Hard-Boiled Eggs (page 14). To peel the egg, crack both ends on the countertop and roll it in your hands to loosen the shell. Then remove the shell, starting with the larger end.