Oh, and then there is the bacon. If you’re part of the ‘everything goes better with bacon’ club, you won’t be able to resist this dish. Here are a few tricks that make poaching eggs stress-free. One, salt the water generously: the salt makes the eggs buoyant. About 10 seconds after you’ve dropped the eggs into the simmering water, drag a wooden spoon around the edge of the pot. It creates a gentle whirlpool and the eggs float freely instead of sticking to the bottom of the pot. Two, add two tablespoons of white vinegar to the water. The vinegar helps the protein in the egg whites coagulate quickly. You’ll still have wispy bits, but not as many as without it. And the vinegar taste dissipates. Three: start with fresh eggs. As eggs age, the egg whites weaken and become less firm. Fresh eggs hold their shape better. You could make this dish any time of year and swap out the basil for another herb, but during the summer months, carpe diem. Don’t pass up a single opportunity to use fresh basil and tomatoes. You can use diced globe tomatoes, diced plum tomatoes, or smaller cherry tomatoes. Just make sure they’re juicy and sweet. Add the garlic and the tomatoes, and cook, stirring often, for 2 minutes, or just until the garlic turns pale golden and the tomatoes soften slightly. Remove the pan from the heat. Crack 1 egg into a small bowl or cup and, holding the rim as close to the surface of the water as possible, drop the egg into the water. Rapidly repeat with the remaining eggs. Drag a wooden spoon around the edge of the pot to stir the water and gently release the eggs from the bottom. After 2 minutes, lift 1 egg from the water with a slotted spoon and test for doneness by pressing on the egg. The white should feel firm and the yolk should still be soft. Return to the water if necessary to complete the cooking. With a slotted spoon, transfer the eggs to the paper towel lined plate to drain the water.
