The Egg Cream; a Sweet New York Treat

Photo courtesy of A Lifetime Legacy; Family History

I can’t recall the first time I had an egg cream, but I was too young to question the lack of both egg and cream in this delicious treat. For years, Dave’s on the corner of Canal and Broadway was the place for an authentic NYC egg cream, and I would often stop there on my way to or from Chinatown. I am partial to a chocolate egg cream. I’m not sure exactly when Dave’s closed, but it’s been at least twenty years. Egg creams are such a NYC phenomenon that the only places outside the city I’ve seen them are Jewish Delis, (but not the kosher ones, because they have milk in them). To make a good egg cream you need to find yourself some Fox’s u-bet chocolate or vanilla syrup. They are very easy to make, but proportion is everything! Fortunately the recipe is on the Fox’s syrup container. And I will include it here too.

If you’ve never made one here are my best suggestions: The foam on top is very important! The first thing into the glass— you will need a tall one— is the syrup, and you need more than you think; a generous half an inch, and a scant inch of milk, then you start adding seltzer and stir briskly as you add it. Add the seltzer slowly or it will overflow. I suggest you place the glass on a damp paper towel to keep it from sliding around while you stir and pour.  

In our house my daughter is the egg cream expert. Though I am the one who taught her, the student has become the master. Mine (see here) actually has too much chocolate (if  you believe such a thing is possible) which made it  too sweet, and I apologize, but I wasn’t willing to make another one because I can’t drink two of these things, and I am physically incapable of throwing one out. I like mine with a straw, but there are many who feel that part of the experience is drinking through the foam. You should try both ways, I would not want to influence such a critical choice!

If you have a few minutes to spare, and you’d like a special egg cream treat, click here.