Hey Joshua, you should start a series called "But Simple" where you simplify extravagant dishes so regular home cooks can make them at home without spending the entire day in the kitchen. Love your stuff, keep it up!
As a Texan who moved to New York, I felt that intro. There is something about being able to get these fantastic foods from a Bodega or even convenience stores that sell pizzas, have hot boxes, etc, that really does make it worth it to be here.
Lifetime New Yorker here. They rarely if ever scramble the eggs for this sandwich. Instead they oil the flattop with the spatula then break the 2-3 eggs per sandwich right there and just swizzle the spatula back and forth for 1-2 seconds or use half a broken shell already in their hand just to break the yolks and marble the egg slightly. It’s a very different and more accurate texture than scrambled… give it a try.
New Yorker here too. I always asked for scrambled, which they would do after giving me serious side eye. Also I prefer a bagel, lol. But I grew up getting Kaiser rolls fresh from Rockland bakery so any other Kaiser sucks. But yes, not scrambled is definitely standard.
@@joetacchino4470 NY'er here too. I also go scrambled... and ham instead of bacon (deli not Taylor). Ham egg and cheese is the truth for me. The lack of bacon means you don't need the ketchup.
So happy you wrapped your sandwich. To many people out there running around with big floppy sandwiches not knowing how important it is to wrap it tightly to keep those juices inside
New Yorker here, papa you almost nailed it. The one criticism I have is the egg, it’s usually cracked right onto the griddle. The yolk is broken about halfway through frying and then tossed around, then the cheese is placed on top almost like a hamburger. That way you get the perfect mixture of cooked white and ever so slightly runny yolk, it’s not all mixed together like a scrambled egg. Still love you
I agree, the egg is cracked on the griddle, cooked side up, until an outer firm soft yoke forms, then a slice of American cheese (Duchess used white American) on that to melt and hold in the yoke more. When the sandwich is pressed together, the bacon placed on top pushes through the cheese to break the yoke so it spreads through the egg whites, cheese, bacon, and roll ... that's the flavor. If you don't have a broken yoke, it is not a proper NYC beg-on-egg-en-cheeze-on-a-bu- dard-har-droll. Yup, real bud-da on that roll. And a reg-u-la-caw-fee ta-go. In a classic blue and white paper NYC Greek diner to go coffee cup with a white lid and a tab that folds back and locks in place. So you can walk and two fisted eat at the same time on the way to the subway. Also, never cut the foil wrap, the idea is the fold the foil back to make a leak proof pocket so the juices don't get on you. I would ask for a napkin to be wrapped up inside... they knew why. Ketchup on this? I guess so, I love ketchup, but not on this sangwhich. My mom loved a hash brown added in, I liked it on the side.
Aw man, this is amazing! Great job! One note I wanna add (as a lifelong Long Islander who worked in NYC for 20+ years) - I suggest cooking the bacon *first* in your pan - as they do on the bodega griddles. One of the corner stores I used to frequent would have a bacon mountain to the side, so it'd be ready to go as orders came in. Then the egg would fry or scramble in that residual bacon grease, and that infusion is what I think makes a baconeggandcheese (yes, it's one word indeed!) incredibly special. But this is awesome. (I also tried your ground beef taco recipe and it was STUPID GOOD.)
Fun fact the Kaiser rolls at the deli are baked fresh locally every morning… if you walk through the city around 3 am you can smell them baking the rolls, at various bakeries…they literally get carted out every morning because the sandwich is so popular many bodega/deli/corner stores can’t keep them in stock
As a Californian that recently moved to NYC I can say that this recipe is as authentic as it can get. Bacon, egg, and cheese is a cultural staple here. It’s so simple but so right. It connects everyone around here and it kind of makes this gigantic city feel so much smaller. Cheers Jousha! Great work!
Lifelong Long Islander here. When I saw the parchment and foil come out I sighed in relief lol. For the eggs I usually break them into a carbon steel or cast iron and break the yolk with a spatula slightly scrambling it up. Every SEC or BEC I've had has had them this way. There's something about the sandwich, while sipping shitty deli coffee and the small 4oz orange juice they give you that just hits.
Long Island does deli and bagels and pizza better than NYC. All those staple New York things are terrible in the city, save for a few good pizza places
Was a lifelong Long Islander until a couple years ago and, man, do I miss the delis and the egg sandwiches. Theres nothing like unwrapping layers of foil and deli paper to get to your steaming, gooey BEC/SEC/HEC. For us on the East End, we paired our egg sandwiches with a green box (Hampton Dairy iced tea). Nothing compares. I miss Poland Spring too 😩
I’ve done a fair amount of testing as a jersey boy myself - I’ve found that thick cut bacon does not achieve the same experience as normal cut or thinly cut bacon. It seems counter intuitive but something about the chewiness of thick cut bacon throws the sandwich off for me, even if you cook it to be within minutes of burning. Of course, if you’re really not messing around you’d use taylor ham (or pork roll if you’re from south jersey). Edit: your egg & cheese technique is definitely the superior technique for a BEC. If you’re doing Taylor ham, slap the cheese in the middle of the slices & stack them once they’re close to being done. Edit 2: try “marbling” the eggs too. Josh’s technique is better for the home cook but most places in NJ would crack the egg on the flat top as if they were frying it, then break the yolk & mix it around a bit. Achieves a different texture which I like a bit more.
@@drewmunley1258 I put that up there for you south jersey folk hahaha. Can’t even bother with the argument anymore, we say what we grew up sayin & nothings gonna change that.
@@gregorsamsa1364 on the fancier dishes to show off, yes that’s the point…. That’s how you get views is good food and fancy techniques to attract viewers
Croissantwiches are fire. I remember seeing those sold in gas stations in road trips lmfao. As much as train rides are cool, I still feel like the best way to explore a country, is through the car. Much more freedom of movement imo. Trains are cool, but theres a point where you start focusing more on the locomotive itself, rather than the scenery or the culture.
Man I get the whole bacon egg and cheese vibe, it's the equivalent of getting up at 6 in Australia and stopping by the milkbar to get a sausage roll and iced coffee and it doesn't matter how good the sausage roll is, you're going to enjoy it
There’s something different about a good kaiser roll that’s more than just the shape. It’s lighter, airier, and it has a paper thin crisp crust. It doesn’t have huge air pockets like ciabatta, it doesn’t have fluffy wispy pull apartiness like japanese milk bread and it’s certainly not cakey and buttery like brioche. Ive had it in Germany, and the kaiser rolls from Safeway, and a few mexican bakeries in LA have bolillo rolls with a similar texture.
I live in LA and have spent lots of time trying to recreate kaiser rolls. You're super right about bolillos. They are the closest thing. You need the factory! there are dough supplements that are used, and steam intervals you just can't get at home - or at least no one has, including this video. It's a good roll, Josh, but it is NOT a NY kaiser roll.
@@giovannisphotographs Brian Lagerstrom has good videos about home versions of different types of bread, being an ex-baker. I wonder if he'll ever do a kaiser roll.
There's something about a proper German "Brötchen" that is almost impossible to get here in the US. Just like you have to work pretty hard to find someplace that sells the long "Rostbratwurst" you can get along with them at innumerable little kiosks and takeouts (Schlemmermeyer if you're in southern Germany 🤤)...but I digress. I use kaiser rolls (usually from the supermarket bakery section...maxima mea culpa!) for burgers by preference. They just make them better. Regular hamburger buns are too squishy. There's no substance to them.
legit was my after school treat as a kid. White bread, crispy bacon, frozen hashbrown patty cooked in a skillet with the bacon fat, fried egg, and jelly as the condiment.
I usually always got mine with the Boar's Head Wisconsin Cheddar instead of American... also with mayo, and sometimes no bacon, to be honest... I tend to have a lighter appetite in the morning. It's nice with tomato too. that's really my order... egg and cheddar on a roll with tomato and mayo. The egg technique they use in NY is a bit different... they don't scramble it, they just crack it on the flat top, bust the yolk, spread it just a bit, then flip it and top it with the cheese... if it's done perfectly you end up with just a slightly jammy yolk texture instead of a total scramble, and definitely not as brown as you have it here. Minor quibble. I know a lot of people order theirs scrambled... that's the beauty of a bodega sandwich IMO, is that you get it your way! All I need is a Nuyorican cat in a Yankees cap calling me "boss", making me a perfect sandwich, and cracking me up with non stop banter all at once. Those guys are really some of the most skilled short order cooks in the world... they will have it the way you like it, ready in like 3 minutes, and it's perfect every time.
I love kaiser rolls. In my area of PA (I think this comes from Buffalo NY), we have roast beef sandwiches on kimmelweck rolls, basically kaiser rolls with caraway seeds. V good
@@shogunhogunotheraccount nice. A lot of the local grocery shops usually make them fresh around new years, and graduation time. Very common food during those times
My man, Braums is a dairy/food store around Oklahoma, and they ask if you want jelly by default when ordering a breakfast sandwich. And yes...under the circumstances you described? Strawberry jelly on a sausage biscuit is amazing~
thank you for blessing me with not only the recipe (i normally don't do them) Thank you for the chill music your earmeltingly smooth voice. Everything about your videos makes me happy! Thank you so much!
I grew up in upstate NY, probably like about 35-40 minutes away from NYC and i remember my childhood deli serving these bad boys! It makes me super proud that I’m a NY native!
I've only had IDK about a thousand of these in my life. Kaiser roll Eggs have to be cooked in random grease they keep in a metal tin on the grill or bacon fat. The griddle is hotter than you think and the eggs are cooked longer. I got em scrambled and that was done in either an aggressively unclean bowl or moved around with a fork or spatula on the grill Bacon was the cheapest they could find, usually pretty well done. Cheese put in the middle near the end as they fold it up so it slightly hangs off the side. And yes, saltpepperketchup is always one word 👍
It's really a 2 word order. Baconeggndcheese saltpepperketchip. And yea I thought the same thing lol he's talking about "softened butter" 😂 papi using bacon fat out a metal tin off the side if not sum from a dingy ass squirter bottle. He got another squirt bottle filled with water to melt the cheese
A real new yorker would get that with an Arizona. That was my go-to before going to school. It doesn't matter if you're late for school you would always grab your bacon egg and cheese with your Arizona💁♀ and yea you were right about that last one you made I was like "what is that I've never seen that made in a bodega before "😂
That’s what I said in another comment, a BEC isn’t complete without an Arizona ice tea. Those two together, on a hot summer morning (the cold iced tea hits diff. In the summer), are just magical! It’s like…religious. You’re day won’t go wrong if you start it with a BEC & Arizona. 🥰🥰🥰
Traditional or regular finds in every bodega are Baconeggandcheese (salt pepper ketchup is always optional never feel like you have to do such monstrocity to your food but please enjoy how you please) also a little something most high schoolers kinda of made official/unofficial is Bagel w/ cream cheese and bacon or another more common one bagel w/ cream cheese and jelly
I highly agree with the pressed croissant sandwich. Brings me back to my college days where my dorm had a convenience store/cafe that had premade sandwiches they would press. The best was the turkey club croissant and the flatness is weird but imho the proper way to do a croissant sandwich as you were not going to get much airyness from the croissant so you might as well go hard on the flaky crispiness.
That actually sounds amazing. I’m a line cook at a local coffee cafe and we make croissant breakfast and lunch sandwiches so I may try pressing one I take home as my employee meal 😊
Midwest boi here who travels to NY for work a few times a year. There are a few things I look forward to each and every time: bodega sammies, bagels with cream cheese, and legit Japanese food. And sitting at Battery Park.
Hi, fast food employee here. I'm the main grill person at a Wendy's. Our bacon is precut by a machine before we get the truck, laid out on parchment paper sheets, sometimes it misses some or the cut is too big and we end up with as big as 1/4 in thick slices in the pack. Whenever I find them I put them aside and cook them in a dish to take home, or make my boyfriend baconator fries I've made stuffed tomatoes, tater tots, tostadas, ect., it's all much better without the paper thin bacon lol
Yes! There was a point in my life where the BEC was pretty much the only breakfast I had. Something about those battle-worn griddles just seem to add a whole different level of flavors that can't be done at home. I miss NY and all the fantastic food I grew up eating.
lifelong native new yorker here. instead of scrambling the eggs, try cooking them over easy or maybe over medium. nothing better than when the yolk drips. looks amazing tho
Im surprised you've never done grape jelly on a breakfast sandwich as a fellow Texan. My family's been eating them with jelly of some kind all my life.
As a New Yorker I hadn't heard about that grape jelly choice to be honest, perhaps something for those with a sweet tooth or different flavor notes of the jam. I need to dive deeper into this lol.
Okay, I lived in the west village for 20 years, and Long island before that. So my knowledge of BEC is pretty intense. A couple of things. First, the thing that separates a NY BEC is the hard roll. hard on the outside (but not dry!), soft on the inside. It has to contain the sandwich. They aren't usually toasted. BUT BEC"s don't use scrambled eggs. traditionally its a fried egg with the yolk broken. And if they do scramble the egg, it is all done on the griddle. they aren't whisking it.
@@ryox82 Definitely depends where, but most places I've been to don't ask or at most, just ask, "fried?" to confirm. I have also run into the occasional odd-ball that asks what kind of bread.
seriously this. Anyone saying "kaiser roll" is definitely not from NY. Its a hard roll, and wherever you are in NY, the roll came from the bronx in a large thin translucent plastic bag that morning. And of course the eggs are not scrambled. Toasted bun varies place to place, but not toasted is the way all my favorite places do it. This allows all of the ingredients to meld into one. The bacon is thin but plentiful. Ketchup/S/P is acceptable, but hot sauce/S/P is better.
I have to feed 13 people breakfast on Saturday just before they head out to continue their road trip. They're getting these. Wrapped in foil and all. (oh, I'm buying the Kaiser rolls. ) Thanks for the reminder, Josh.
When I clicked into a ‘bacon egg and cheese’ video, this is not what I anticipated. I’m an Aussie, we like things simple. A bacon egg and cheese roll is best done on a bbq the morning after a party where everyone is hungover. Your bread rolls come from Coles or Woolies, eggs kept whole and cooked to the chef’s preference, bacon cooked the same, served on hand split rolls with butter and your choice of cheese, topped with salt, pepper, tomato and or bbq sauce. Easy
A New York City bacon egg and cheese is actually incredibly simple. It's 2 scrambled eggs, American cheese, and bacon. Josh is just extra bc he's Josh. And no actually you have a good chance of getting a roll baked daily in most corner stores depending where youre at in the city. They have bakers drop them off in the morning at around 2am usually. "The city that never sleeps"
On a BBQ as in a grill or smoker? Which sounds easier? Sliced roll, 2-3 scrambled eggs topped with cheese and bacon, or the aussie way? Only boujie show-offs bake their own rolls, 90% of us lazy U.S citizens buy rolls. But I can appreciate any excuse to cook outdoors
NYC pro tip: go to a true bagel shop for your bacon egg and cheese if you can, and dont do salt-pepper-ketchup. Instead, add a cream cheese on top for even more flavor. I love my BEC on an everything bagel with jalapeño cream cheese :D
I lived there for years, and the bodega food was pretty dang low on it, the food on the whole was great, the bodegas over rated imo. I never got the hype. There are plenty of quick spots that did a better job at breakfast sandwiches.
Man....had I known a baconeggncheese was only universal in NY, I would've been more prepared when I moved to Dallas. First time I asked for one at a breakfast shop the dude asked me all kinda questions like how many eggs, how much bacon, what kind of cheese....when he asked what kind of bread I said a rool...he was like I got hot dog and hamburger rolls....I said No, a Kaiser rolls.....he whipped out his iphone to look it up....I said forget it, just give me texas toast. When I went back to NY to visit the firstthing I ate was a baconeggncheesesaltpepperketchup. I'm going to find out how to send his video to every sammich shop in Dallas and HOPEFULLY someone will watch it, bc I"m not doing all that early in the morning. BTW, food in Dallas sucks. Don't let anyone tell you different. Also, you forgot to mention the best ones are made in small bodegas where the cook barely speaks english and refers to everyone MY FRRRRENNN!!!!!
"baconeggncheesesaltpepperketchup" "MY FRENNN!" 😂😂😂😂😂😂😂😂 Don't forget about the local cat coming in and out of the store, sleeping in the shelves with the hookahs
lol, I had that experience when I visited San Francisco for the first time. I walked around early in the morning trying to find any place that even knew what a breakfast sandwich was. "What's a breakfast sandwich?" really threw me. I felt like I was on another planet. I went to four different places. The last one I went to said that I could order a $9 breakfast platter that came with toast, and they'd make it into a sandwich for me. F that. A BEC at the time was still around $3. At least the place you went to was trying to give you something customized.
That's so weird to me that someone wouldn't know what a breakfast sandwich is, like they've got similar things in the UK and Australia, hell I've even had one in Japan (with lettuce tomato and mayo) plus you've got mcdonalds
@@joedanger88 Taylor Ham was the first ever pork roll product. If you look at the original packaging it says Taylor Ham and below that it says pork roll. So it's called pork roll, but I don't care if anyone calls it Taylor Ham cuz that was the first ever brand
As a New Yorker, I’d need to taste this first before I give my blessing 😂 Edit: also the food is the only reason I want to live in NY because Lord knows it ain’t the taxes and traffic
Nice:D What I'd like to see is Your touch to traditional Polish cuisine, like bigos, pierogi or żurek (and many others). It would be awesome to watch;]
Im sorry Josh but you've forgotten the most intrinsic part to a NYC Bodega bacon egg and cheese. You're supposed to use your beloved bacon fat to cook your eggs brother. Remember on a flat top griddle everything is cooked together. Also the roll.... either toasted in that bacon grease butter mixture or on a panini press.
I’m from Califas but I lived in New York in 2012 for my junior in high school and when I came back to Cali, all I talked about was bacon egg and cheeses!! They are so boooooooomb!!! 🔥🔥🔥🔥
That Bodega looked about as boujie those homemade kaiser rolls... we call them "corner stores" here and they suck at breakfast food. Ppl mostly go to them for wraps(potheads), loosies and steak subs. A lot of them started selling fried chicken too but I haven't tried any. I never understood ketchup on eggs but I see it a LOT. It makes me sick thinking about it
As someone from New York, but not the city, this is vaguely familiar to me in the form of Stewart's breakfast sandwiches. Those don't come with any condiments though and you have to add your own. Lol I wouldn't exactly call them "good" either but they're decent if you're in a hurry!
I have lived my whole life, 40 years, in NYC (Brooklyn). I don't understand the bacon, egg, and cheese thing that's attributed to us. First off, they make it in many other cities. It's just a classic American combination. Also, I don't know anyone who says baconeggandcheese (as one word), the way people seem to think we say it. I promise you we say it the same anyone else would. Also, who uses a fork for a sandwich?
That looks good bro, but to be authentic you gotta do it on a flat top. But I think you’ve got the spirit of it and you definitely put a lot of love into making it. Thanks for doing one of our most beloved foods
When the video started and he was like we're going to a Bodega and learning how to do it the right way. That immediately made me think Ocky was gonna appear in the video lol
I’ve never done grape jelly on a BEC, but as a kid I’d always do a plain bagel with cream cheese, grape jelly, and bacon. When I’m feeling nostalgic I’ll make one but with an everything bagel now.
I live in New Jersey and love a Pork Roll, egg, and cheese. He’s also right about the Poland springs stuff. I also want to mention the product is pork roll, the creator is taylor that’s why they call it taylor ham, even tho it is pork roll.
GA boi here. it's rare that you get a proper BEC "sandwich" because it's always served in either a croissant or biscuit unless you get one from wendy's. but BECs are still a homecooked breakfast staple, especially for the non-ATL folks out in the sticks. i like mine on sliced wheat with mayo, texas pete or salsa, and pepperjack or pimento cheese. yeah, the bread gets soggy but if you portion it right, it only gets the center soggy and the rest of the dry bread helps keep the sandwich together without the use of a paper wrap. that with sweet tea w/ lemon or good coffee, omg... also BECs only taste good with jelly/jam if it's on a buttermilk biscuit imo.
Jersey girl here. While the sp & ketchup is the de facto version, the grape jelly version also slaps. I eat both interchangeably. Also works for Taylor Ham.
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Hey Joshua, you should start a series called "But Simple" where you simplify extravagant dishes so regular home cooks can make them at home without spending the entire day in the kitchen. Love your stuff, keep it up!
Pretty great idea
definitely!!
That’s an amazing idea!
Isnt but faster kinda that tho?
@@heall_8589 No
As a Texan who moved to New York, I felt that intro. There is something about being able to get these fantastic foods from a Bodega or even convenience stores that sell pizzas, have hot boxes, etc, that really does make it worth it to be here.
Nice. More room for us Texans.
@Alexis Molina I'm not in NYC tho, western NY is way different
When you hear bacon egg and cheese do you think sandwich or breakfast tacos?
@@alicesteele2746 so upstate? Or the BX? I have a feeling you ain't in the working class neighborhood tho.
And it makes it so hard to try to move out. Knowing that I can get up at 2:00 a.m. and get me a quick sandwich at the bodega
Lifetime New Yorker here. They rarely if ever scramble the eggs for this sandwich. Instead they oil the flattop with the spatula then break the 2-3 eggs per sandwich right there and just swizzle the spatula back and forth for 1-2 seconds or use half a broken shell already in their hand just to break the yolks and marble the egg slightly. It’s a very different and more accurate texture than scrambled… give it a try.
New Yorker here too. I always asked for scrambled, which they would do after giving me serious side eye. Also I prefer a bagel, lol. But I grew up getting Kaiser rolls fresh from Rockland bakery so any other Kaiser sucks.
But yes, not scrambled is definitely standard.
@@joetacchino4470 NY'er here too. I also go scrambled... and ham instead of bacon (deli not Taylor). Ham egg and cheese is the truth for me. The lack of bacon means you don't need the ketchup.
Bingo!!!
Rules are made to be broken.
*ReLax*
So happy you wrapped your sandwich. To many people out there running around with big floppy sandwiches not knowing how important it is to wrap it tightly to keep those juices inside
New Yorker here, papa you almost nailed it. The one criticism I have is the egg, it’s usually cracked right onto the griddle. The yolk is broken about halfway through frying and then tossed around, then the cheese is placed on top almost like a hamburger. That way you get the perfect mixture of cooked white and ever so slightly runny yolk, it’s not all mixed together like a scrambled egg.
Still love you
And the only time I added ketchup is when I put a hash brown on it.
I agree, the egg is cracked on the griddle, cooked side up, until an outer firm soft yoke forms, then a slice of American cheese (Duchess used white American) on that to melt and hold in the yoke more. When the sandwich is pressed together, the bacon placed on top pushes through the cheese to break the yoke so it spreads through the egg whites, cheese, bacon, and roll ... that's the flavor. If you don't have a broken yoke, it is not a proper NYC beg-on-egg-en-cheeze-on-a-bu- dard-har-droll. Yup, real bud-da on that roll. And a reg-u-la-caw-fee ta-go. In a classic blue and white paper NYC Greek diner to go coffee cup with a white lid and a tab that folds back and locks in place. So you can walk and two fisted eat at the same time on the way to the subway. Also, never cut the foil wrap, the idea is the fold the foil back to make a leak proof pocket so the juices don't get on you. I would ask for a napkin to be wrapped up inside... they knew why. Ketchup on this? I guess so, I love ketchup, but not on this sangwhich. My mom loved a hash brown added in, I liked it on the side.
Fried eggs all day!
@@alexzee4564 Me? ... Cheeseburgers all day. That is why I like Duchess, their full menu is served all day... always has been, always will be.
@@75sikora75 yea you are from california or some shithole if u dont put spk on ur bec
Aw man, this is amazing! Great job! One note I wanna add (as a lifelong Long Islander who worked in NYC for 20+ years) - I suggest cooking the bacon *first* in your pan - as they do on the bodega griddles. One of the corner stores I used to frequent would have a bacon mountain to the side, so it'd be ready to go as orders came in. Then the egg would fry or scramble in that residual bacon grease, and that infusion is what I think makes a baconeggandcheese (yes, it's one word indeed!) incredibly special. But this is awesome. (I also tried your ground beef taco recipe and it was STUPID GOOD.)
Ok
I have a cool idea, Josh should go visit General Ock.
Yeah he needs to make sumn the ocky way
shoreeee shoreeeee
But faster ?
YESS
sure! sure!
Fun fact the Kaiser rolls at the deli are baked fresh locally every morning… if you walk through the city around 3 am you can smell them baking the rolls, at various bakeries…they literally get carted out every morning because the sandwich is so popular many bodega/deli/corner stores can’t keep them in stock
As a Californian that recently moved to NYC I can say that this recipe is as authentic as it can get. Bacon, egg, and cheese is a cultural staple here. It’s so simple but so right. It connects everyone around here and it kind of makes this gigantic city feel so much smaller. Cheers Jousha! Great work!
Lifelong Long Islander here. When I saw the parchment and foil come out I sighed in relief lol. For the eggs I usually break them into a carbon steel or cast iron and break the yolk with a spatula slightly scrambling it up. Every SEC or BEC I've had has had them this way. There's something about the sandwich, while sipping shitty deli coffee and the small 4oz orange juice they give you that just hits.
My guy, you're fake New Yorker. Always taking that li double r
All the yes, but you cant forget the option of either a yoohoo or "homemade" iced tea
Long Island does deli and bagels and pizza better than NYC. All those staple New York things are terrible in the city, save for a few good pizza places
Was a lifelong Long Islander until a couple years ago and, man, do I miss the delis and the egg sandwiches. Theres nothing like unwrapping layers of foil and deli paper to get to your steaming, gooey BEC/SEC/HEC. For us on the East End, we paired our egg sandwiches with a green box (Hampton Dairy iced tea). Nothing compares. I miss Poland Spring too 😩
Excactly!!! Know exactly what you mean. Something about that whole combo of the sandwich, crap coffee and the OJ "sampler" makes for a magical combo.
One can't go wrong with creamy eggs, bacon and some nice bread! Great! The jelly for the second version is a surprise but I guess it would be nice.
Grape jelly with bacon is not all that, grape jelly with sausage and breakfast sandwich is phenomenal
@@genegoycochea4846 never tried, but I tend to agree. I love similar combinations
@@genegoycochea4846 I’ve heard of many people doing grape jelly on sausage biscuits. I guess it’s good then?
@@genegoycochea4846 ...my G, you missing a G
@@genegoycochea4846 if you like that, try sausages with honey
I’ve done a fair amount of testing as a jersey boy myself - I’ve found that thick cut bacon does not achieve the same experience as normal cut or thinly cut bacon. It seems counter intuitive but something about the chewiness of thick cut bacon throws the sandwich off for me, even if you cook it to be within minutes of burning.
Of course, if you’re really not messing around you’d use taylor ham (or pork roll if you’re from south jersey).
Edit: your egg & cheese technique is definitely the superior technique for a BEC. If you’re doing Taylor ham, slap the cheese in the middle of the slices & stack them once they’re close to being done.
Edit 2: try “marbling” the eggs too. Josh’s technique is better for the home cook but most places in NJ would crack the egg on the flat top as if they were frying it, then break the yolk & mix it around a bit. Achieves a different texture which I like a bit more.
*Pork roll
@@drewmunley1258 I put that up there for you south jersey folk hahaha. Can’t even bother with the argument anymore, we say what we grew up sayin & nothings gonna change that.
Ugh, now I want a pork roll egg and cheese with SPK. Tasty.
AGREED about the bacon. Stack MORE thin cut bacon.
Taylor Ham Crew 4 Life
Gosh I love how he’s the only RUclipsr chef that isn’t using a million dollars worth of food every time but it always looks so good
No he isn't. Not even close.
Plus he tends to use expensive equipment and time-consuming techniques
@@gregorsamsa1364 on the fancier dishes to show off, yes that’s the point…. That’s how you get views is good food and fancy techniques to attract viewers
The way Joshua respects the culture and tradition behind the foods he recreates must be noticed an praised.
Culture? It's a fucking bacon and egg sandwich.
As much as we're in love with croissants in France, we practically never use it for sandwiches. You can mainly see that in other European countries.
Croissantwiches are fire. I remember seeing those sold in gas stations in road trips lmfao.
As much as train rides are cool, I still feel like the best way to explore a country, is through the car.
Much more freedom of movement imo. Trains are cool, but theres a point where you start focusing more on the locomotive itself, rather than the scenery or the culture.
Perso avant que ca devienne quelque chose sur internet, j'ai jamais vu de sandwichs avec des croissants en France..
@@honkhonk8009 Stay in America pls.
Welp gotta expand your palette
Man I get the whole bacon egg and cheese vibe, it's the equivalent of getting up at 6 in Australia and stopping by the milkbar to get a sausage roll and iced coffee and it doesn't matter how good the sausage roll is, you're going to enjoy it
There’s something different about a good kaiser roll that’s more than just the shape. It’s lighter, airier, and it has a paper thin crisp crust. It doesn’t have huge air pockets like ciabatta, it doesn’t have fluffy wispy pull apartiness like japanese milk bread and it’s certainly not cakey and buttery like brioche. Ive had it in Germany, and the kaiser rolls from Safeway, and a few mexican bakeries in LA have bolillo rolls with a similar texture.
It may just be nostalgia for me, but kaiser rolls are the best pair for cold cuts. bolillos are a close second though.
we have the same name lol
I live in LA and have spent lots of time trying to recreate kaiser rolls. You're super right about bolillos. They are the closest thing. You need the factory! there are dough supplements that are used, and steam intervals you just can't get at home - or at least no one has, including this video. It's a good roll, Josh, but it is NOT a NY kaiser roll.
@@giovannisphotographs Brian Lagerstrom has good videos about home versions of different types of bread, being an ex-baker. I wonder if he'll ever do a kaiser roll.
There's something about a proper German "Brötchen" that is almost impossible to get here in the US. Just like you have to work pretty hard to find someplace that sells the long "Rostbratwurst" you can get along with them at innumerable little kiosks and takeouts (Schlemmermeyer if you're in southern Germany 🤤)...but I digress.
I use kaiser rolls (usually from the supermarket bakery section...maxima mea culpa!) for burgers by preference. They just make them better. Regular hamburger buns are too squishy. There's no substance to them.
legit was my after school treat as a kid. White bread, crispy bacon, frozen hashbrown patty cooked in a skillet with the bacon fat, fried egg, and jelly as the condiment.
This is so good omg JOSHUA
The simplicity has me drooling 🤤
As a New Yorker I have to say... a lot of good in this video. Baconeggandcheese is correct. It's a simple but magical sandwich. Good video
I usually always got mine with the Boar's Head Wisconsin Cheddar instead of American... also with mayo, and sometimes no bacon, to be honest... I tend to have a lighter appetite in the morning. It's nice with tomato too. that's really my order... egg and cheddar on a roll with tomato and mayo.
The egg technique they use in NY is a bit different... they don't scramble it, they just crack it on the flat top, bust the yolk, spread it just a bit, then flip it and top it with the cheese... if it's done perfectly you end up with just a slightly jammy yolk texture instead of a total scramble, and definitely not as brown as you have it here. Minor quibble. I know a lot of people order theirs scrambled... that's the beauty of a bodega sandwich IMO, is that you get it your way! All I need is a Nuyorican cat in a Yankees cap calling me "boss", making me a perfect sandwich, and cracking me up with non stop banter all at once. Those guys are really some of the most skilled short order cooks in the world... they will have it the way you like it, ready in like 3 minutes, and it's perfect every time.
Sacrilege. Boars Head American only. You need that creamy melt.
New Yorker that moved to LA here and I must say, im impressed with this video. NY looks good on Josh!!
Made this with beef bacon and cinnamon raisin bagel no condiments just salt and it was perfect, thank you.
I love kaiser rolls. In my area of PA (I think this comes from Buffalo NY), we have roast beef sandwiches on kimmelweck rolls, basically kaiser rolls with caraway seeds. V good
yeah theres a factory in bflo
@@shogunhogunotheraccount nice. A lot of the local grocery shops usually make them fresh around new years, and graduation time. Very common food during those times
Beef on weck with horseradish 🤤 Buffalo, NY native here
@@justcheill yaaaaas, I wanna hurt when I eat it
Beef on weck is MONEY
My man, Braums is a dairy/food store around Oklahoma, and they ask if you want jelly by default when ordering a breakfast sandwich. And yes...under the circumstances you described? Strawberry jelly on a sausage biscuit is amazing~
No kidding, braums just hit different sometimes. Maybe I'm biased cuz I grew up thinking going to places like braums was luxury
thank you for blessing me with not only the recipe (i normally don't do them) Thank you for the chill music your earmeltingly smooth voice. Everything about your videos makes me happy!
Thank you so much!
I grew up in upstate NY, probably like about 35-40 minutes away from NYC and i remember my childhood deli serving these bad boys! It makes me super proud that I’m a NY native!
The extremely respectful take on the bec
Hats off to Josh
The official NYC flower is the black bodega bag stuck in a tree
I've only had IDK about a thousand of these in my life.
Kaiser roll
Eggs have to be cooked in random grease they keep in a metal tin on the grill or bacon fat.
The griddle is hotter than you think and the eggs are cooked longer. I got em scrambled and that was done in either an aggressively unclean bowl or moved around with a fork or spatula on the grill
Bacon was the cheapest they could find, usually pretty well done.
Cheese put in the middle near the end as they fold it up so it slightly hangs off the side.
And yes, saltpepperketchup is always one word 👍
It's really a 2 word order. Baconeggndcheese saltpepperketchip. And yea I thought the same thing lol he's talking about "softened butter" 😂 papi using bacon fat out a metal tin off the side if not sum from a dingy ass squirter bottle. He got another squirt bottle filled with water to melt the cheese
Tf is "random grease"?
@@gregorsamsa1364 usually a mixture of bacon fat and vegetable oil
A real new yorker would get that with an Arizona. That was my go-to before going to school. It doesn't matter if you're late for school you would always grab your bacon egg and cheese with your Arizona💁♀ and yea you were right about that last one you made I was like "what is that I've never seen that made in a bodega before "😂
That’s what I said in another comment, a BEC isn’t complete without an Arizona ice tea. Those two together, on a hot summer morning (the cold iced tea hits diff. In the summer), are just magical! It’s like…religious. You’re day won’t go wrong if you start it with a BEC & Arizona. 🥰🥰🥰
That first minute was golden
My fave RUclips chef
Traditional or regular finds in every bodega are Baconeggandcheese (salt pepper ketchup is always optional never feel like you have to do such monstrocity to your food but please enjoy how you please) also a little something most high schoolers kinda of made official/unofficial is Bagel w/ cream cheese and bacon or another more common one bagel w/ cream cheese and jelly
paying homage to a classic, thanks josh 😮💨
I highly agree with the pressed croissant sandwich. Brings me back to my college days where my dorm had a convenience store/cafe that had premade sandwiches they would press. The best was the turkey club croissant and the flatness is weird but imho the proper way to do a croissant sandwich as you were not going to get much airyness from the croissant so you might as well go hard on the flaky crispiness.
That actually sounds amazing. I’m a line cook at a local coffee cafe and we make croissant breakfast and lunch sandwiches so I may try pressing one I take home as my employee meal 😊
Oh my gosh. That looks sooo good!!!
you lyin
Midwest boi here who travels to NY for work a few times a year. There are a few things I look forward to each and every time: bodega sammies, bagels with cream cheese, and legit Japanese food. And sitting at Battery Park.
The jelly vs ketchup gotta be a south vs north thing you were blowing my mind talking about ketchup over grape jelly
Hi, fast food employee here. I'm the main grill person at a Wendy's. Our bacon is precut by a machine before we get the truck, laid out on parchment paper sheets, sometimes it misses some or the cut is too big and we end up with as big as 1/4 in thick slices in the pack. Whenever I find them I put them aside and cook them in a dish to take home, or make my boyfriend baconator fries
I've made stuffed tomatoes, tater tots, tostadas, ect., it's all much better without the paper thin bacon lol
Baconator fries? What?!
@@popefacto5945 Yea it's something we sell, and my bf loves them. It's just fries in a boat topped with cheese sauce, shredded cheddar and bacon bits
It's always okay to add salt to eggs when stirring them. Makes them taste lovely when I chug down the yolks with a little grape jelly.
🤢
Who hurt you?
Wtf is wrong with you
Yes! There was a point in my life where the BEC was pretty much the only breakfast I had. Something about those battle-worn griddles just seem to add a whole different level of flavors that can't be done at home. I miss NY and all the fantastic food I grew up eating.
The old griddles don't actually add any flavor
As a lifelong Ny'er... Bacon egg and Cheese, Pizza, and Bagels are our specialty. NY sandwiches as a whole are fantastic! I feel so spoiled. lol
lifelong native new yorker here. instead of scrambling the eggs, try cooking them over easy or maybe over medium. nothing better than when the yolk drips. looks amazing tho
Im surprised you've never done grape jelly on a breakfast sandwich as a fellow Texan. My family's been eating them with jelly of some kind all my life.
I love Bucees jalapeño peach jelly on my egg sandwiches
Jelly on sausage biscuits is a thing here that’s for sure. Honey butter chicken biscuits work so it makes sense that jelly would too.
As a New Yorker I hadn't heard about that grape jelly choice to be honest, perhaps something for those with a sweet tooth or different flavor notes of the jam. I need to dive deeper into this lol.
Almost seems like a mornin cristo sammich
Abosolutly love jelly on my breakfast sandwiches
Okay, I lived in the west village for 20 years, and Long island before that. So my knowledge of BEC is pretty intense. A couple of things. First, the thing that separates a NY BEC is the hard roll. hard on the outside (but not dry!), soft on the inside. It has to contain the sandwich. They aren't usually toasted. BUT BEC"s don't use scrambled eggs. traditionally its a fried egg with the yolk broken. And if they do scramble the egg, it is all done on the griddle. they aren't whisking it.
As a fellow resident, I am usually asked every time. Depends where you go. He did a better job than most would do outside the area.
@@ryox82 Definitely depends where, but most places I've been to don't ask or at most, just ask, "fried?" to confirm. I have also run into the occasional odd-ball that asks what kind of bread.
seriously this. Anyone saying "kaiser roll" is definitely not from NY. Its a hard roll, and wherever you are in NY, the roll came from the bronx in a large thin translucent plastic bag that morning. And of course the eggs are not scrambled. Toasted bun varies place to place, but not toasted is the way all my favorite places do it. This allows all of the ingredients to meld into one. The bacon is thin but plentiful. Ketchup/S/P is acceptable, but hot sauce/S/P is better.
This looks absolutely incredible! Definitely need to give it a try! 😍🙌🏻🤤
My Absolute Favorite Breakfast Sandwich of all time!
I have to feed 13 people breakfast on Saturday just before they head out to continue their road trip. They're getting these. Wrapped in foil and all. (oh, I'm buying the Kaiser rolls. ) Thanks for the reminder, Josh.
Did I just see you eat a bacon egg and cheese with a fork????!!!
I am disgraced with this man for daring to eat a sandwich with a fork. DISGRACEFUL!
Bro who doesn't eat their sandwich with a fork?..
When I clicked into a ‘bacon egg and cheese’ video, this is not what I anticipated. I’m an Aussie, we like things simple. A bacon egg and cheese roll is best done on a bbq the morning after a party where everyone is hungover. Your bread rolls come from Coles or Woolies, eggs kept whole and cooked to the chef’s preference, bacon cooked the same, served on hand split rolls with butter and your choice of cheese, topped with salt, pepper, tomato and or bbq sauce. Easy
That description made me more hungry than the movie we comment. Just swap them tomato/bbq sauces for a proper HP brown sauce.
A New York City bacon egg and cheese is actually incredibly simple. It's 2 scrambled eggs, American cheese, and bacon. Josh is just extra bc he's Josh. And no actually you have a good chance of getting a roll baked daily in most corner stores depending where youre at in the city. They have bakers drop them off in the morning at around 2am usually. "The city that never sleeps"
On a BBQ as in a grill or smoker?
Which sounds easier? Sliced roll, 2-3 scrambled eggs topped with cheese and bacon, or the aussie way? Only boujie show-offs bake their own rolls, 90% of us lazy U.S citizens buy rolls. But I can appreciate any excuse to cook outdoors
I'm already starving
You doing too much it's a BEC, it's simple why you gotta do a whole BBQ session out of it.
NYC pro tip: go to a true bagel shop for your bacon egg and cheese if you can, and dont do salt-pepper-ketchup. Instead, add a cream cheese on top for even more flavor. I love my BEC on an everything bagel with jalapeño cream cheese :D
Omg a bagel with cream cheese and bacon sounds so good rn
Joshua: "..and don't forget the bev"
In my head: *NEVA NEVA NEVA*
Spending mornings in nyc, I agree, that breakfast sandwich is the only thing that would convince me to move in. But now I can make it wherever I go
now that I think about it, the one time I was in NYC, the bodega breakfast sandwich was basically the only good part of it for me
You have to be in Long Island lmao not in NYC
@@hennyspiderman9974 so I've heard lol
@@hennyspiderman9974 there’s good BECs in NYC, but I’m from LI and I won’t deny there breakfast sandwiches are ⛽️
I lived there for years, and the bodega food was pretty dang low on it, the food on the whole was great, the bodegas over rated imo. I never got the hype. There are plenty of quick spots that did a better job at breakfast sandwiches.
Man....had I known a baconeggncheese was only universal in NY, I would've been more prepared when I moved to Dallas. First time I asked for one at a breakfast shop the dude asked me all kinda questions like how many eggs, how much bacon, what kind of cheese....when he asked what kind of bread I said a rool...he was like I got hot dog and hamburger rolls....I said No, a Kaiser rolls.....he whipped out his iphone to look it up....I said forget it, just give me texas toast. When I went back to NY to visit the firstthing I ate was a baconeggncheesesaltpepperketchup. I'm going to find out how to send his video to every sammich shop in Dallas and HOPEFULLY someone will watch it, bc I"m not doing all that early in the morning.
BTW, food in Dallas sucks. Don't let anyone tell you different.
Also, you forgot to mention the best ones are made in small bodegas where the cook barely speaks english and refers to everyone MY FRRRRENNN!!!!!
"baconeggncheesesaltpepperketchup" "MY FRENNN!" 😂😂😂😂😂😂😂😂 Don't forget about the local cat coming in and out of the store, sleeping in the shelves with the hookahs
lol, I had that experience when I visited San Francisco for the first time. I walked around early in the morning trying to find any place that even knew what a breakfast sandwich was. "What's a breakfast sandwich?" really threw me. I felt like I was on another planet. I went to four different places. The last one I went to said that I could order a $9 breakfast platter that came with toast, and they'd make it into a sandwich for me. F that. A BEC at the time was still around $3. At least the place you went to was trying to give you something customized.
That's so weird to me that someone wouldn't know what a breakfast sandwich is, like they've got similar things in the UK and Australia, hell I've even had one in Japan (with lettuce tomato and mayo) plus you've got mcdonalds
None of that happend.
You gotta make a pork roll egg and cheese one day. Jersey does breakfast sandwiches like no other
Pork roll
Taylor Ham, egg and cheese on a hard roll, there is nothing better. And let the pork roll/Taylor Ham discussion commence
@@joedanger88 Taylor Ham was the first ever pork roll product. If you look at the original packaging it says Taylor Ham and below that it says pork roll. So it's called pork roll, but I don't care if anyone calls it Taylor Ham cuz that was the first ever brand
I appreciate the respect that you gave the legendary BECSPK
As a Canadian, there’s a reason why NYC is MY ALL TIME FAVE FOOD CITY ❤❤❤
As a New Yorker, I’d need to taste this first before I give my blessing 😂
Edit: also the food is the only reason I want to live in NY because Lord knows it ain’t the taxes and traffic
Facts I’ve been saying the only thing I’ll miss about ny is the food lmao
Definitely not a driving city
Nice:D What I'd like to see is Your touch to traditional Polish cuisine, like bigos, pierogi or żurek (and many others). It would be awesome to watch;]
I hate how you can't see the full video and still get noticed by josh lmao
Im sorry Josh but you've forgotten the most intrinsic part to a NYC Bodega bacon egg and cheese. You're supposed to use your beloved bacon fat to cook your eggs brother. Remember on a flat top griddle everything is cooked together. Also the roll.... either toasted in that bacon grease butter mixture or on a panini press.
I’m from Califas but I lived in New York in 2012 for my junior in high school and when I came back to Cali, all I talked about was bacon egg and cheeses!! They are so boooooooomb!!! 🔥🔥🔥🔥
We have sandwiches here made of bacon, brie and cranberry sauce (Mayo optional) so I can totally see why the grape jam one would be good
Grape jelly is something that honestly works better with breakfast sausage than bacon, flavor-wise.
That Bodega looked about as boujie those homemade kaiser rolls... we call them "corner stores" here and they suck at breakfast food. Ppl mostly go to them for wraps(potheads), loosies and steak subs. A lot of them started selling fried chicken too but I haven't tried any. I never understood ketchup on eggs but I see it a LOT. It makes me sick thinking about it
You Josh taught me how to cook. I impress all the ladies with everything you teach us. Thank you.
“Don’t forget the bev” lmfao love it!
As someone from New York, but not the city, this is vaguely familiar to me in the form of Stewart's breakfast sandwiches. Those don't come with any condiments though and you have to add your own. Lol I wouldn't exactly call them "good" either but they're decent if you're in a hurry!
I know the Stewart’s eggwich well. Handy if you’re on the run in the morning, but not as good as a breakfast sandwich made at home.
I have lived my whole life, 40 years, in NYC (Brooklyn). I don't understand the bacon, egg, and cheese thing that's attributed to us. First off, they make it in many other cities. It's just a classic American combination. Also, I don't know anyone who says baconeggandcheese (as one word), the way people seem to think we say it. I promise you we say it the same anyone else would. Also, who uses a fork for a sandwich?
can you make a kfc zinger box (aussie kfc menu item)
^ I also want this. We have the same here in the UK.
That looks good bro, but to be authentic you gotta do it on a flat top. But I think you’ve got the spirit of it and you definitely put a lot of love into making it. Thanks for doing one of our most beloved foods
As a New Yorker thank you for handling this episode with respect
You got the Poland spring and the BEC, the only thing you're missing is a pint of Stewart's ice cream and you're officially a NYer
I haven't even watched this video, I've only seen the title.... YES. YES. YES & of course, YES.
Spicy jalapeño and raspberry jam is what I put on my bacon egg and cheese sandwiches I make at home and boyyyyyyyyy is it good.
I remember ordering them at a place near Lex. The cook called it "a baconenegg id a roll with a sly". 😊
I found this channel a few days ago and i'm kinda in love with it. Good videos ngl
When the video started and he was like we're going to a Bodega and learning how to do it the right way. That immediately made me think Ocky was gonna appear in the video lol
Its funny how random small shops in the wall have better cooking than most restaurants
no cap, as a new yorker, i approve this message
You need to make the greatest of all breakfast sandwiches in all of creation, the Pork Roll Egg and Cheese.
I’ve never done grape jelly on a BEC, but as a kid I’d always do a plain bagel with cream cheese, grape jelly, and bacon. When I’m feeling nostalgic I’ll make one but with an everything bagel now.
Yessir dabs & breakfast sandwich with jelly sheeshhhh 💪🏽💪🏽🔥🔥🔥
porkroll egg and cheese, salt pepper ketchup on a raisin bagel..... its a must try
I’m finally going to New York after waiting to go since I was 6. Can’t wait
Joshuaaaaa! I love your bacon egg and cheese sandwich styles 😍
I love a little strawberry jam on my sausage egg and cheese muffin sandwiches when I make them.
I live in New Jersey and love a Pork Roll, egg, and cheese. He’s also right about the Poland springs stuff.
I also want to mention the product is pork roll, the creator is taylor that’s why they call it taylor ham, even tho it is pork roll.
"Don't forget the bev" that was wholesome
He is correct I live in Buffalo ,NY and yes Poland Spring water is everywhere outside of the city also its just everywhere in NY state.
I just found my new favorite channel!! 💞
We ask for baconeggandcheese on croissants in NYC. Pick them things up right from box, they got em chillin right in front the cold cut display.
GA boi here. it's rare that you get a proper BEC "sandwich" because it's always served in either a croissant or biscuit unless you get one from wendy's. but BECs are still a homecooked breakfast staple, especially for the non-ATL folks out in the sticks. i like mine on sliced wheat with mayo, texas pete or salsa, and pepperjack or pimento cheese. yeah, the bread gets soggy but if you portion it right, it only gets the center soggy and the rest of the dry bread helps keep the sandwich together without the use of a paper wrap. that with sweet tea w/ lemon or good coffee, omg... also BECs only taste good with jelly/jam if it's on a buttermilk biscuit imo.
I don't have a bacon egg and cheese sandwich without the jelly. It's just pure joy
get your bacon at a butcher, not a meat cutter at the supermarket. you'll be glad you did the taste difference is incredible.
Daayum, you're the first American I know that doesn't shy at all to use metrics.
Jersey girl here. While the sp & ketchup is the de facto version, the grape jelly version also slaps. I eat both interchangeably. Also works for Taylor Ham.
The ocky way is undefeated