As a native New Yorker, I always look foward to getting back to that great city for tons of reasons. But one of the biggest reasons are Egg Creams, specifically the Chocolate variety!
What is an Egg Cream? Well, non-New Yorker, you take a bit of chocolate syrup (I always liked Bosco’s), pour in some ice-cold milk, and stir in seltzer water. Much yummier than it sounds, trust me…
So I have three questions for this one topic:
What is the story on the creation of the Egg Cream? I’ve heard Brooklyn and Manhattan as place of origin, and various dates of creation from the turn of the centiry to the Depression.
How did it get the name Egg Cream when it is devoid of eggs?
Hypothesis: The head on it made it look like an egg might be in it, and calling it that meant they could charge an extra nickel for it back in the day…
- Why didn’t this wonderful beverage emmigrate from New York city like other great culinary trends from the Big Apple? I can’t get an Egg Cream anywhere outside of New York. And though I can tell someone how to make it, it’s never the same…
PS - Best Egg cream for my money is at Magazine store right on the corner of St. Marks and 2nd Avenue in the heart of the East Village!
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