July 13, 2017 4:23 pm at 4:23 pm #1317337
Can they be bought? Any good recipes?July 13, 2017 4:28 pm at 4:28 pm #1317344
Can a chalav stam egg cream be bought?July 13, 2017 5:09 pm at 5:09 pm #1317362
They dont sell Egg Creams, you have to make them yourself
Its just Seltzer and Foxes U-Bet Chocolate SyrupJuly 13, 2017 6:14 pm at 6:14 pm #1317389
Approximately 1/2 cup cold whole milk*
1 cup bottled seltzer
2 tablespoons chocolate syrup
* Skim or 1% milk will not foam as well.
Pour 1/2 inch of cold milk into a tall soda glass.
Add seltzer or club soda to within 1 inch of the top of the glass; stir vigorously with a long spoon (this will cause it to become white and bubbly with a good head of foam).
Very gently pour 2 tablespoons of chocolate syrup slowly down the inside of the glass; briskly stir with a long spoon only at the bottom of the glass where the chocolate sits. The resulting drink should have a dark brown bottom and a 1-inch high pure white foam top (if you mix it too much, the foam disappears).
NOTE: Drink Immediately! Do not let the prepared Egg Cream sit for a long period of time (5 minutes or more) as it will go flat.
From whatscookingamerica <dot> netJuly 13, 2017 6:58 pm at 6:58 pm #1317412
“They” do sell egg creams, at least in New York.July 13, 2017 6:59 pm at 6:59 pm #1317408
Cholov Yisroel Egg Cream
1 cholov yisroel cream
Combine all ingredients
Adjust proportions to taste
Source: My brainJuly 13, 2017 7:08 pm at 7:08 pm #1317421
Is it kosher?July 13, 2017 8:01 pm at 8:01 pm #1317433
DY, thank you for reminding me. The egg should be from a chicken.
And it is kosher. ORJuly 13, 2017 8:08 pm at 8:08 pm #1317448
This is very misleading! Had I not Googled “Egg Cream,” I would have never guessed that chocolate plays a crucial role in the recipe. You guys weren’t kidding! 🙂
Meno: Think you’re missing the secret ingredientJuly 13, 2017 8:12 pm at 8:12 pm #1317450
No I think I’m right.
Google often makes mistakes.July 13, 2017 8:39 pm at 8:39 pm #1317453
Those of us older than 60 remember when egg creams were a staple of the corner stationery/candy store.
Contrary to your understanding egg creams could be made with chocolate or VANILLA syrup.
Growing up, the seltzer man delivered a case of siphon bottles to our home every week. My father and eldest brother loved chocolate egg creams, my mother preferred Vanilla.
As for me, I preferred the pretzel Rod that was the usual accompiament.July 13, 2017 8:56 pm at 8:56 pm #1317469
Meno: Think you’re missing the secret ingredient
If he would post it, it wouldn’t be a secret any more.July 13, 2017 11:59 pm at 11:59 pm #1317564
Is that how egg nog came about? Making an adult version of the egg cream?
Thanks for the new and improved info btw 🙂July 13, 2017 11:59 pm at 11:59 pm #1317565
I’m from a generation that knows egg cream only as
a thing that was mentioned in a Shmuel Kunda song.July 14, 2017 12:00 am at 12:00 am #1317567
“With a nickel, you were rich / You could buy a red-hot knish
Or a chocolate-covered egg cream full of foam”
(At least, I think the lyric was “chocolate-covered” –
egg creams are liquid, so it doesn’t seem to make sense.)July 14, 2017 12:24 am at 12:24 am #1317573
Most writing on the egg cream assumes that it originated in New York City and most often that it originated among Eastern European Jewish immigrants. This has led to a variety of claims meant to explain the widely noted paradox that the New York City egg cream is made with neither eggs nor cream.
One theory is that grade “A” milk was used in its creation, leading to the name “a chocolate A cream”, thus sounding like ‘egg’ cream. Stanley Auster, the grandson of the beverage’s alleged inventor, has been quoted as saying that the origins of the name are lost in time. One commonly accepted origin is that “Egg” is a corruption of the German (also found in Yiddish) word echt (“genuine” or “real”) and this was a “good cream”.
Food historian Andrew Smith writes: “During the 1880s, a popular specialty was made with chocolate syrup, cream, and raw eggs mixed into soda water, In poorer neighborhoods, a less expensive version of this treat was created, called the Egg Cream (made without the eggs or cream).”
Darcy S. O’Neil, author of the book Fix the Pumps, a historical look at soda fountains, claims that the “New York Egg Cream” is a variation of the original milkshake served at soda fountains throughout America in the late 19th century.
Around 1885 the milkshake became a popular item at soda fountains. Unlike today’s thick, ice cream-like consistency, the original milkshakes were made with sweet cream (sometimes frozen as “ice cream”), a whole egg, flavored syrup, and soda water. The egg, cream, and syrup were shaken in a cocktail shaker until light and frothy, then poured into a glass where the soda water was added.July 17, 2017 5:47 pm at 5:47 pm #1319319
Are there any jerks here who have a recommendation for which syrup to use other than U-Bet?July 17, 2017 5:54 pm at 5:54 pm #1319325
“With a nickel, you were rich / You could buy a red-hot knish
Or a chocolate-flavored ice cream cone”July 17, 2017 5:59 pm at 5:59 pm #1319329
I don’t like how you all are misleading rebyidd. There’s no syrup in egg creamsJuly 17, 2017 6:14 pm at 6:14 pm #1319334
But how are you supposed to stick the egg to the cream? Elmers isn’t kosher.July 17, 2017 6:20 pm at 6:20 pm #1319339
Have they not yet come out with kosher glue?July 18, 2017 6:53 am at 6:53 am #1319477
Yes, it was probably “flavored.”July 18, 2017 6:54 am at 6:54 am #1319489
We use Fox’s U-Bet,
BUT eldest brother insists that Bosco makes a better egg cream.
Then again, he likes Pepsi better than Coca ColaJuly 18, 2017 6:57 am at 6:57 am #1319507
Is that reliable kashrus-wise?
I though we say “ein mashgichin b’Bosco”?July 18, 2017 9:30 am at 9:30 am #1319541
My mom z”l brought her love of egg creams south with her after she got married and moved from Brooklyn. I love egg creams; unfortunately, it’s not a taste my kids have acquired. Doble unfortunately, there’s no U-Bet syrup in Israel.July 19, 2017 12:12 am at 12:12 am #1320629
takahmamash, I think I remember finding Bosco syrup in Israel at some point, but it was a bit too grainy for my liking, Could be mistaken, though. It’s been a while. 😀
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