An egg cream[1] is a cold beverage consisting of milk, carbonated water, and flavored syrup (typically chocolate or vanilla), as a substitute for an ice cream float.[2] Ideally, the glass is left with 2⁄3 liquid and 1⁄3 foamy head.[3] Despite the name, the drink contains neither eggs nor cream.[4]
 | |
| Type | Fountain beverage |
|---|---|
| Country of origin | United States |
| Flavor | Various; primarily chocolate, but can be any flavored syrup |
| Ingredients | Flavored syrup, milk, soda water |
The egg cream is almost exclusively a fountain drink. Although there have been several attempts to bottle it, none have been wholly successful, as its refreshing taste and characteristic head require mixing of the ingredients just before drinking.
Etymology theories and speculations
The peculiarity that an egg cream contains neither eggs nor cream has been explained in various ways. Stanley Auster, who claims that his grandfather invented the beverage, has said that the origins of the name are "lost in time."[6]
The egg cream originated among Yiddish-speaking Eastern European Jewish immigrants in New York City, so one explanation claims that egg is a corruption of the Yiddish echt 'genuine or real', making an egg cream a "good cream".[7]
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)."[8]
Another explanation comes from reports that it grew out of a request for chocolat et crème from someone, possibly the actor Boris Thomashefsky[9] who had experienced a similar drink in Paris.[10][11] His heavy accent altered the name into something like "egg cream," which then developed into the current term.
In Popular culture
- "Egg Cream", song by Lou Reed (Set The Twilight Realing album, 1996)
- Mentioned in the novel Marathon Man by William Goldman, 1974
See also
References
External links
- Beller, Daniel. "The True Origins of the Egg Cream". Mr Beller's Neighborhood.
- Wharton, Rachel. "The Return of The Egg Cream". Brooklyn Eats. Heritage Radio Network. Archived from the original on 14 January 2011. Retrieved 2 January 2011. (Radio episode)