Exploring the Egg Cream: A Deceptively Simple Delight
When it comes to nostalgic beverages, the egg cream inspires vivid, if largely inaccurate, imaginations. Despite its name, an egg cream contains neither egg nor cream. This beloved drink consists of just three simple ingredients: milk, chocolate syrup, and seltzer. These readily available components come together to create a drink that’s more than the sum of its parts.
While resembling a milkshake, an egg cream is less creamy due to the sparkling addition of seltzer. This gives it a distinctive, fizzy, and light chocolate taste.
The Enigma of the Name
Why is it called an egg cream? The answer isn’t straightforward. Some propose that "egg" is derived from the Yiddish word echt, meaning genuine. Others suggest that it evolved from a 19th-century drink that included eggs and cream. The true origin remains a mystery.
Brooklyn is known as the home of the egg cream, an iconic beverage of the local soda fountains. Though its precise origins are unknown, many agree on one thing: the quality of chocolate syrup and the method of mixing are what set apart the best egg creams.
Not to Be Mistaken for an Italian Soda
Don’t confuse an egg cream with an Italian soda! The latter combines seltzer or club soda with a sweetener, flavoring, and sometimes a touch of cream or milk over ice.
Choosing the Right Chocolate Syrup
For an authentic egg cream, traditionalists recommend Fox’s U-Bet Chocolate Flavored Syrup. Known for being a syrup (not a thicker chocolate sauce), it has been favored since the drink gained popularity in Brooklyn. Although Fox’s U-Bet can be tricky to find and may require ordering online, Hershey’s chocolate syrup, widely available in the U.S., offers a richer chocolate flavor and is an excellent substitute.
Using Whole Milk
While there’s no actual cream in an egg cream, it’s best to use whole milk. Whole milk complements the strong carbonation of the seltzer, whereas lower-fat alternatives may result in a watered-down drink.
Mastering the Foamy Technique
For a classic egg cream, use plain seltzer from a can or soda siphon. Club soda or sparkling mineral water shouldn’t be used because their minerals can alter the drink’s taste. Shooting seltzer from a siphon into the glass creates lots of bubbles and a foamy top effortlessly.
When using canned seltzer, pouring it over the back of a spoon and stirring vigorously helps achieve that signature foamy top. It’s important to drink it immediately, as the foam, crucial to the experience, will quickly vanish.
Serving in Style
Serve your egg cream in a tall glass, like a Collins glass, which can hold at least 12 ounces. This ensures there’s ample space for both the drink and the foamy head. Don’t worry if the foam spills over the sides—this is part of the fun!
Recipe: Crafting Your Egg Cream
To make your own egg cream, gather these ingredients:
- 1/3 cup whole milk
- 2 tablespoons chocolate syrup, or more to taste
- 1/2 cup seltzer
Instructions:
- Mix the Milk and Chocolate: In a 12-ounce glass, combine the milk and chocolate syrup. Stir until the syrup is completely dissolved. For a stronger chocolate taste, simply add more syrup.
- Add the Seltzer: Pour fresh seltzer over the back of a spoon into the glass, stirring vigorously until you create a frothy head. Enjoy immediately!
This simple recipe yields one delightful serving with around 154 calories, making it a satisfying treat without overindulging. Remember, an egg cream is best when savored right after preparation to enjoy its signature frothy texture.
