Okay, I’m done pretending every bodega BEC is the same. I had one off Church Ave this morning where the bacon was basically steamed, the egg was cold in the middle, and the roll was softer than my couch cushion. I’m on the hunt for a bodega or cart breakfast sandwich under ten bucks where the bacon is actually crispy, the eggs are cooked when you order, and they toast the roll enough that it doesn’t disintegrate by the second half.

My usual spot near Caton gets the egg right but skimps on bacon. Where are you going that doesn’t just microwave the bacon and call it a day?

I just moved to Bed-Stuy and honestly thought all bodega bacon was supposed to be floppy? The place under my J stop uses a weird microwave tray and the cheese never fully melts. I asked for crispy once and the guy looked at me like I had three heads. Is it rude to ask them to cook it longer? I don’t know the etiquette yet.

Also, is a buttered roll standard or should I be asking for that separately? Thanks for any help.

Don’t overthink the etiquette, firstwinter. You can just say “bacon well done, please” or “make it crispy.” If they catch an attitude, go somewhere else. Half the time they’re not rude, they’re just busy and surprised anyone cares.

There’s a deli on 5th Ave in Sunset that presses the bacon after the egg, but it’s hit or miss depending who’s working. When the older dude is there, it’s top tier. When the kid is there, it’s back to floppy.

If you’re also trying to apply “quiet before the crowd” logic to a breakfast counter, check the earlier thread Where do you go for a quiet solo pint before the crowd hits?.

Flatbush_Fi, crispy bacon at a bodega is a unicorn unless you see them cooking it in front of you. The places that fry the bacon on the flat top and then make your egg in the same grease are the ones. My spot on 116th does that and the bacon comes out almost shattery. Downside is I smell like a diner until noon, which is fine by me.

They also actually toast the roll long enough. Most places just wave it at the griddle and call it done.

Wait, EastHarlem_E, does asking for crispy actually work if the grill is already full of home fries? I tried a cart by my office where they toasted the roll and it got way too hard, like a crouton. Is there a secret phrase for “toasted but not burnt”?

Also firstwinter, I’m new too. I thought butter was automatic, but my corner guy charges extra for it. I learned that the hard way when I swiped and saw the total jump.

The real divide is between places that cook bacon on a flat top versus places that use pre-cooked bacon and just reheat it. Pre-cooked is almost always going to be floppy unless they press it hard, and even then it can turn leathery instead of crispy. Flat top bacon gets crisp because it’s cooking in its own rendered fat while the grill man keeps flipping it.

For firstwinter: It’s not rude to ask for bacon well done. The trick is to say it before they drop the order, not after they’ve wrapped it. “Bacon well done, roll lightly toasted” works at most counters. Butter is not always standard. Some bodegas include it, some don’t. I always say “butter if it’s no extra, otherwise no butter.” Saves the surprise.

For big_city_beth: If a roll turns into a crouton, ask for “light toast” or “toast it on the flat top, not the press.” At a cart, I’ll sometimes ask them to toast it open face. That keeps the inside soft but the outside from getting too hard. It’s not foolproof, but it helps.

For Flatbush_Fi: In Astoria, the cart on 31st Ave near the train does a solid crisp bacon BEC if the older guy is working. He’s slower but pays attention. The younger guy rushes and undercooks. There’s also a bodega on Steinway that does a good version under ten, but they get hammered after 8 a.m. and the quality drops when the line backs up. My rule: if you can’t see the bacon cooking, assume it’s pre-cooked unless proven otherwise.