The egg cream is a classic drink with roots in Jewish-American culture, particularly in New York City. Despite its name, it contains neither eggs nor cream—just milk, seltzer, and chocolate syrup. This fizzy, sweet beverage became a staple in soda fountains during the early 20th century.
Making Egg Cream:
1. Ingredients
Gather the following ingredients: 1 cup of cold milk, 1/2 cup of seltzer water, 2 tablespoons of chocolate syrup (preferably Fox's U-bet), and ice cubes (optional).
2. Chill the Glass
Place a tall glass in the freezer for a few minutes to chill it. This helps keep the egg cream cold and refreshing.
3. Add Chocolate Syrup
Pour 2 tablespoons of chocolate syrup into the chilled glass. Use a spoon to spread it slightly up the sides for better flavor distribution.
4. Pour in Milk
Slowly add 1 cup of cold milk into the glass. Pour it gently to avoid mixing too much with the syrup at this stage.
5. Add Seltzer Water
Carefully pour 1/2 cup of seltzer water into the glass. The fizz will create a frothy top layer, which is key to an authentic egg cream.
6. Stir Gently
Use a long spoon to stir the drink gently from the bottom up. This blends the syrup, milk, and seltzer while maintaining the froth.
7. Serve Immediately
Enjoy the egg cream right away while it's still fizzy and cold. Add ice cubes if desired, though traditional recipes often omit them.
Traditions and Heritage of Egg Cream
Egg Cream
{solution}
Frequently Asked Questions
What is an Egg Cream?
An Egg Cream is a classic Jewish-American beverage made with milk, chocolate syrup, and seltzer water. Despite its name, it contains no eggs or cream.
Why is it called an Egg Cream if it has no eggs or cream?
The origin of the name is unclear, but theories suggest it may come from the Yiddish word 'echt' (meaning 'real') or a misinterpretation of early recipes that used 'egg' to describe frothiness.
Is an Egg Cream a Jewish drink?
Yes, the Egg Cream originated in Jewish immigrant communities in New York City in the late 19th/early 20th century and became a staple of Jewish delis and soda fountains.
What's the proper way to make an Egg Cream?
The traditional method is: 1) Add chocolate syrup to a glass, 2) Pour in a small amount of milk, 3) Fill the rest with seltzer while stirring vigorously to create foam.
Can you make an Egg Cream with flavors other than chocolate?
While chocolate is classic, some variations use vanilla syrup (vanilla egg cream) or even coffee syrup. The key is the combination of syrup, milk, and seltzer.
