Are you distressed by deviled eggs and confounded by chef's salad? Then you – like many of us – may have experienced how frustrating it can be to get a hard boiled egg just right.
"You can usually tell what kind of day our cooks are having by the way the eggs look."
In our first installment of ‘Summer School,' we tackle this issue with Chef Tom Bivins of Crop Bistro and Brewery in Stowe. He teaches us how to make the perfect boiled egg for that summer picnic or party.
Among other tricks of the trade, Chef Bivins shares his secret for cooking the best looking eggs: “If you’re looking for a really nice visual appeal, then you don’t want them too fresh”.
For more installments of our Summer School series, you can listen to Vermont Edition every Monday from Noon to 1:00 pm throughout the summer.
