A well-made chocolate egg cream is hard to find. The beverage was invented by Louis Auster in 1980, and remained popular throughout the early 20th century. Famously containing neither eggs nor cream, the sweet treat was once poured freely by soda jerks in candy stores throughout Bay Ridge and the Lower East Side of Manhattan in New York City. Recently, it’s been popping up on menus as a relic of the past or a novelty; but, if you order it, odds are you will be disappointed with the taste. Not many people know how to make it well anymore—egg creams often come out too chocolatey, too watery, too thin-tasting.
what is an egg cream?
When made correctly, a chocolate egg cream is made with cold, whole milk, chocolate syrup, and seltzer water in just the right proportions. Not eggs or cream. Not chocolate milk or ice cream. Too much chocolate results in a drink that's cloyingly sweet. Too much seltzer from the soda fountain, and the drink will taste diluted, a bubbly embodiment of disappointment. An egg cream is the perfect balance of sweetness, richness, and effervescence. And a very good egg cream is a frothy, refreshing treat. As for why it’s called “egg cream?” Auster’s grandson, Stanley Auster, has one theory: That the name had simply gotten mangled over time. The drink had been originally called “echt” (or “genuine, real” in Yiddish) cream, as in “good cream,” but somehow “egg” had stuck.
from Food52 https://ift.tt/2arTa3o
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