Patrick Oconnell
The bacon, egg, and cheese sandwich, popularly abbreviated as BEC, is a breakfast staple in the United States and Canada. The fried or scrambled egg in this sandwich is cooked to varying textures, with the yolk ranging from runny to fully cooked. The bacon and egg are complemented by a slice of cheese, usually American, and served on a roll, Kaiser roll, or bread, which may be toasted.
| Characteristics | Values |
|---|---|
| Type of dish | Breakfast sandwich |
| Ingredients | Bacon, eggs, cheese, bread, butter, mayonnaise, salt, pepper, ketchup, hot sauce, caramelized pickled red onions |
| Calories | 350 kcal |
| Fat | 20 grams |
| Protein | 30 grams |
| Sodium | 1331 milligrams |
| Preparation time | 10 minutes |
| Cooking technique | Frying |
| Bread options | Kaiser roll, New England bulkie roll, wholemeal/wholegrain bread, poppy seed deli roll |
| Cheese options | American cheese, cheddar cheese |
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What You'll Learn
The sandwich is a breakfast staple in New York City delis
The bacon, egg, and cheese sandwich is a beloved breakfast staple in New York City delis. This simple yet indulgent sandwich is a popular choice for New Yorkers looking to start their day with a hearty and satisfying meal. The key to this iconic dish lies in its few but essential ingredients and the perfect technique to bring them together.
At its core, the bacon, egg, and cheese sandwich, fondly abbreviated as BEC, features crispy bacon, fried eggs, cheese, and bread. The bacon is typically cooked until crispy, with its grease often reused to fry the eggs to perfection. The type of bread used is a matter of preference, but the classic choice is a poppy seed sandwich roll, also known as a Kaiser or New England bulkie roll, which can withstand the weight of the fillings and provides a balanced texture.
The cheese in a BEC is usually American cheese, known for its melting abilities and gooey texture, making it ideal for hot sandwiches. The eggs are cooked to have varying textures, with streaky whites and a combination of cooked and runny yolks. The assembly of the sandwich is a delicate process, with the bacon, egg, and cheese stacked together to create a harmonious bite.
In New York City delis, ordering a BEC is an art form in itself. Customers rattle off their order, specifying their desired condiments and toppings, such as salt, pepper, ketchup, or even caramelized pickled red onions. The sandwich is then wrapped in paper and foil, ready to be devoured. The BEC is a symbol of New York City's culinary culture, offering a taste of home and a sense of community.
Preparing a BEC at home is a straightforward endeavour, requiring just one skillet and a few simple ingredients. The ability to customise the sandwich to one's preferences makes it even more enticing. Whether enjoyed at a bustling New York deli or made at home, the bacon, egg, and cheese sandwich is a breakfast staple that continues to delight taste buds and fuel the city that never sleeps.
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It's often served on a poppy seed roll
The bacon, egg, and cheese sandwich is a popular breakfast option in the United States and Canada. It is especially significant in New York City, where it is a staple in delis and bodegas. This sandwich typically consists of crispy bacon, fried eggs, and cheese piled onto a roll.
The type of roll commonly used for this sandwich is a point of interest. In New York, it is customary to serve the bacon, egg, and cheese on a poppy seed roll. This roll is often a Kaiser roll or a New England bulkie roll, which are slightly enriched breads with a moderate richness and soft texture. They are also sturdier than some other types of bread, making them ideal for holding the sandwich fillings without becoming soggy. The rolls are typically toasted to create a sturdier surface and a cascade of textures and flavors.
The poppy seed roll is a distinctive feature of the New York-style bacon, egg, and cheese sandwich. It is hard to find this sandwich served on this type of roll outside of the New York metro area. The poppy seed roll is a quintessential part of the New York deli breakfast experience, along with a cup of deli-urn coffee and a smile from the cashier.
While the poppy seed roll is traditional in New York, other types of bread can also be used. Some people may prefer to use a plain roll, while others might opt for wholemeal/wholegrain bread, buttered bread, or even an English muffin. The choice of bread depends on personal preference and availability outside of New York.
In conclusion, the bacon, egg, and cheese sandwich is often served on a poppy seed roll, particularly in New York delis and bodegas. This roll contributes to the unique experience of enjoying this sandwich in New York, and its combination of texture and taste complements the sandwich fillings perfectly.
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The egg is best cooked until it's 80% done
A bacon, egg, and cheese sandwich, popularly known as BEC, is a breakfast sandwich that is particularly popular in the United States and Canada. The eggs in a BEC are usually fried or scrambled.
The key to achieving the perfect egg for a BEC is timing and technique. The egg whites and egg yolks should be kept relatively streaky and not fully emulsified, producing an egg with varying textures. Leaving the egg about 80% cooked before folding it into the sandwich gives enough leeway for carryover cooking and is the perfect opportunity to introduce the cheese. This is because the stored heat from the eggs helps to melt the cheese.
The challenge of cooking an egg is that the yolk and the albumen, or white, have different compositions and thus require different temperatures to be cooked properly. The proteins in each part of the egg denature, or fall apart, at different temperatures. Yolk proteins cook at 65° Celsius, while those in the white cook at 85° C. Since the heat source is usually outside the egg, it cooks from the outside in. This means that by the time the yolk is cooked, the white has usually passed its ideal setting temperature.
To achieve the perfect 80% cooked egg for a BEC, one method is to use the periodic cooking method. This involves boiling the egg for two minutes, then transferring it to a room-temperature pot for another two minutes. This results in an egg with a white similar to a soft-boiled egg and a yolk similar to a sous vide egg.
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American cheese is the best choice for this sandwich
A bacon, egg, and cheese sandwich is a popular breakfast choice in the United States and Canada. While there are many variations, the classic combination of crispy, salty bacon, fried egg, and melted cheese is hard to beat.
The key to a great bacon, egg, and cheese sandwich lies in its precise execution and balance of ingredients. The bacon, egg, and cheese should be in harmony, with no one ingredient overwhelming the others. The type of cheese used can play a significant role in achieving this balance.
In addition, American cheese helps to bind the sandwich together structurally. Enrobing the cheese in the egg reinforces a square shape, allowing for more cheese to be included without compromising the integrity of the sandwich. This technique ensures that each bite of the sandwich is consistent and includes all the essential elements.
While other cheeses like cheddar, gouda, and provolone can be used, they may not provide the same level of melt and emulsification as American cheese. For a classic, comforting bacon, egg, and cheese sandwich, American cheese is the clear winner. It is a staple for a reason, and its salty, gooey goodness is hard to resist.
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You can assemble the sandwich with mayonnaise
A bacon, egg, and cheese sandwich is a popular breakfast choice in the United States and Canada, especially in New York City. The sandwich typically consists of crispy bacon, fried eggs, cheese, and bread, which may be buttered and toasted.
When assembling the sandwich with mayonnaise, you can follow these steps:
First, cook the bacon. You can cook it in the oven or in a pan on the stovetop. If cooking in a pan, cut the bacon into strips or "lardons" and cook them in their own fat over medium heat until crispy. Then, flip the bacon over and add the eggs to the pan. For a fried egg with a cooked yolk, crack the yolk with a spatula after flipping. If you prefer a runny yolk, fry the egg on both sides for about 1-2 minutes each, then season with salt and pepper and add cheese on top.
Next, prepare the bread. Toast the bread slices lightly and spread mayonnaise on one side of each piece. You can use a Kaiser roll, a New England bulkie roll, or a poppy seed sandwich roll, as is traditional in New York delis. Toasting the bread is essential, especially if the sandwich will sit for a few minutes before being served, as it prevents the bread from becoming soggy.
Now, it's time to assemble the sandwich. Place the bacon squares on the bottom bun and top with the fried egg and cheese. You can also create an egg-cheese packet by enveloping the cheese within the egg, creating a square packet. This allows the stored heat from the eggs to melt the cheese. Place this packet on the bun, and if desired, add another slice of cheese for an extra "gooey factor."
Finally, top the sandwich with the other bun half and gently press to adhere. Wrap the sandwich in foil and let it sit for up to 5 minutes before serving.
Feel free to customize your sandwich with additional ingredients such as ketchup, hot sauce, or caramelized pickled red onions. Enjoy your delicious bacon, egg, and cheese sandwich!
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Frequently asked questions
A bacon, egg, and cheese sandwich is a popular breakfast sandwich in the United States and Canada. It is made with bacon, eggs (usually fried), cheese, and bread, which may be buttered and toasted.
The sandwich is typically served on a roll, such as a Kaiser roll, a New England bulkie roll, or a poppy seed deli roll. These rolls are slightly enriched, meaning they have a moderate richness and pillowiness while still being sturdy enough to hold the fillings.
While you can use any type of cheese you like, American cheese is the most traditional choice. This is because it melts well, stays gooey, and stays emulsified, making it ideal for sandwiches.
