Man raises $475 to teach NYC delis to make ‘perfect’ egg sandwiches

Posted: 7:39 PM, Aug 07, 2014
Updated: 2014-08-07 19:39:15-04

BROOKLYN, N.Y. (PIX11) -- A Brooklyn man is on a mission: to teach New York City delis and bodegas how to make a perfect egg sandwich, every time.

"I will save the adequate-but-underachieving NYC egg sandwich by delivering instructional leaflets to all Midtown egg-sandwich makers," Joseph Checkler wrote on his Kickstarter page.

Checkler launched the online fundraiser July 24 to generate money for instructional flyers to send to Manhattan eateries detailing just how he likes his egg sandwiches.

That is with a carefully cracked yolk, covered in cheese, with adequate seasoning and specifically prepared meat, if ordered, of course.

Here’s how he says NYC bodegas make their egg sandwiches, the wrong way:

  1. Throw over-scrambled eggs onto a griddle.
  2. Do NOT season these eggs under any circumstance.
  3. When egg is three minutes overdone, place one slice of American cheese atop the omelet.
  4. Put omelet on roll.
  5. Add unmade-to-order bacon or reheated frozen sausage patty and close roll.
  6. Repeat step 2.
  7. Wrap roll in white wax paper.
  8. Wrap wax paper in aluminum foil and possibly put it into a plastic container which you then pierce with a fork several times.
  9. Sell to customer for anywhere between $2 and $5.95.

And this is how he says the sandwiches should be made:

  1. Crack two eggs onto the griddle.
  2. Let cook for about 30 seconds, THEN break the yolk and gently smooth it over the white part. Cook for another minute and a half or so.
  3. Flip the egg, immediately add two slices of cheese that cover the whole egg. If you need to add a third slice, DO IT.
  4. If the customer ordered meat, reheat FRESH sliced sausage, or, if they ordered bacon, ask whether they’d prefer it crispy or juicy. Cook accordingly. Time it so the meat is done just as the egg is ready to go on the roll.
  5. Place egg on the roll, cheese side UP (I said down earlier), and season the non-cheese side with salt and pepper.
  6. Place breakfast meat, if ordered, on the sandwich.
  7. Wrap in foil.
  8. Sell to customers for anywhere between $2 and $5.95.

At least a few New Yorkers are on board with the idea: his $310 goal has been fully backed.

By Friday morning, 31 breakfast enthusiasts pledged $475 to the cause.