Talk:Egg cream

message: This was invented in 19th century New York...how could it be a Jewish ethnic food? Just because there are a lot of Jewish people in Brooklyn, where it started, or that it exists in modern Israel? Was that listing an act of vandalism? Kaz 15:37, 17 Jan 2005 (UTC)
replies: text: I disagree it is a "Jewish ethnic food." Unless there is some strange egg cream history I'm not aware of, there is no connection to Jewish ethnicity or religion. In fact, it was served as drug stores ("candy stores") with fountains, and could not be served at the once ubiquitous Jewish delis, becuase it contains dairy. -- Cecropia | explains it all ® 17:58, 17 Jan 2005 (UTC)
replies: text: OK, I agree...I'm gonna delete the ethnic food reference, if someone has more info they can always put it back...Kaz 03:12, 20 Jan 2005 (UTC)
thread_title: Jewish origins

message: OK, has anyone ever actually tasted one? I mean, it's supposed to have been the finest drink known to man. Is this just because the standards were so much lower, as with Chaplin movies being brilliant back then but WAY over-rated by modern standards, or maybe it's because this was the best liquid delivery system for the addictive substance "chocolate", or was it really that good? It sounds pretty overblown...I mean, a tiny bit of chocolate syrup and milk mixed with seltzer water? Nectar of the gods? Kaz 03:17, 20 Jan 2005 (UTC)
replies: text: You don't have to be a geezer to drink 'em. They serve them at Canter's in Los Angeles. It's just chocolate soda, almost a little bit sharp b/c of the seltzer. I'm not saying it's the world's greatest drink, but there is something addictive about 'em. Damn. Now I want one, too. jengod 18:28, Jan 20, 2005 (UTC)
Your whole rant seems completely bizarre to me.  You do know that chocolate is a generic term that doesn't need to be put in quotation marks, right?  Because if that's an attempt at humor . . . I'm sorry, I'm not trying to be antagonistic, I just don't get the joke.  And the comment about Chaplin movies seems completely out of left field.  (By the way, I like Chaplin movies, but that's beside the point.)  And what is your source material, Kaz, that an egg cream is supposed to be not only the finest drink known to man, but also the nectar of the gods?  Is it the same source material that told you that an egg cream is some obscure drink that hasn't existed for generations?  I live in a mid-size town and, just off the top of my head, I can think of at least three local restaurants that serve this drink. -- Minaker
Geezers? Is this flamebait? Anyway, one hardly needs to be old to have tried one of these – you can find them at any ice cream shop or soda fountain in New York City. (I practically lived on them when I was in NYC in the middle of a hot July – 90°+ and humid. I can see why egg creams are so popular there.) Outside of NYC, they're harder to come by – they're part of the regional cuisine, really. Peter G Werner 20:33, 31 March 2007 (UTC)
replies: text:  They sound completely disgusting. —The preceding unsigned comment was added by 205.161.214.82 (talk) 16:54, 6 May 2007 (UTC)
replies: text:  At first glance they do sound sort of odd, but they really are very good.  —Preceding unsigned comment added by 4.254.165.190 (talk) 20:54, 24 February 2009 (UTC)

text:  Actually they're far from disgusting. And Peter G Werner is right; they are hard to come by outside of New York City, or at least the New York Metropolitan Area. Even the bottled ones you find in stores can't be found elsewhere. I tried to buy one at a beverage store in Florida some 20-odd years ago, because I had a craving for one. As I left, somebody in the place raced out the door to tell me about a restaurant nearby that made them, although the used Sprite rather than seltzer. Sadly, that restaurant is closed now. And like jengod, I'm starting to want one as well. I've got to get the ingredients at a supermarket or department store soon. ---------User:DanTD (talk)  04:40, 14 September 2020 (UTC)
thread_title:  Anyone Tasted One? 

message: Is an egg cream always a chocolate egg cream, by definition? If there is a such thing as non-chocolate egg creams, that should probably be mentioned.
:Chocolate sodas are sadly unpopular in the western states. When you do find one in an obscure 50s style diner, it's always refurred to as Chocolate Cola & is made with cola instead of seltzer water.  —Preceding unsigned comment added by 67.160.77.255 (talk) 22:48, 23 November 2008 (UTC)
replies: text:    Ah, Way Out West, where the men are men, and only the women forgo reapplying fur to their beverages!--Jerzy•t 15:03, 29 March 2017 (UTC)
thread_title:  Other kinds of egg creams? 

message: Way back in the mists of time, I was employed for a summer at Klug's Candy Store and was taught the art of the Egg Cream by Reuben Klug himself, the self titled 'Master of the Egg Cream', a subject on which he was nothing short of fanatical. The store was at 65-60 Myrtle Ave. Glendale, NY
According to Reuben, the 'Egg' was 'ech' which he rendered as meaning 'fresh'.  The essence and absolute sine qua non of the egg cream is the head, formed of trillions (or maybe only thousands) of teensy milk/seltzer bubbles.  The resemblance to cream rising to the top of freshly obtained milk was supposedly the origin of the name.  Ech (fresh) cream = Egg Cream.
Here is Reuben's recipe:
Take one bell mouthed 'coke' glass - this is essential to proper head formation.
Pour in cold milk up to a smidgen above where the curve starts.
Apply the seltzer (from a soda fountain spritzer - not a bottle) to form the white head.  This must be done in such a way as to bring the head to exactly the top of the glass without spilling over.  Note that this is BEFORE adding the chocolate.  If you add the chocolate first you get a pale brown head with enormous gooey bubbles - wrong!
Add two long pulls on the chocolate syrup dispenser (New York's own Fox's U-Bet of course).  Thse must go straight down through the head.  Why?  Getting chocoloate on the side of the glass is wasteful and unattractive and you want to be able to stir the chocolate with a minimum of damage to the head. 
If you did the chocolate right, you should see a small chocolate spot in the middle of the head and the chocolate in the bottom middle of the glass.  Insert a long handled spoon through the chocolate spot and stir vigorously in TINY circles.
The result - if you did it right - the most magnificient creation of man in all of the history of the world - the Authentic New York Egg Cream.
--SIngleDouble 20:31, 7 May 2007 (UTC)
thread_title:  REAL Authentic New York Egg Cream 

message: I was raised in NYC and the egg cream was my drink of choice, generally made at a soda fountain right before my eyes as I sat at the counter and watched.  I have been making egg creams at home, as well teaching others to do it, since the early 70's.  I haven't found anyone who doesn't like a properly-made egg cream, but making it properly is a bit of a trick. I have maintained my recipe online since at least 2001, which emphasizes the order of operations as critical to the final result, almost exactly as SD describes above.  I've edited the main page to link to that recipe, as well as added a theory of the name derivation which is based on French rather than Yiddish.
Also, IMO the main page sounds too much like a Fox's U-Bet commercial, does anyone agree?  The syrup used, in my opinion, is far less important than the process used to get the correct result.  When I can't get Fox's I can still make a great egg cream.  Two links to their site at the end seems redundant to me.
Badboy2k 18:41, 4 November 2007 (UTC)
thread_title:  SIngleDouble is Absolutely Correct about the Process  ! 

message: This article talk page was automatically added with  banner as it falls under :Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 15:44, 3 July 2008 (UTC)
thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: the cartoon Danny Phantom on Nickelodian has an episode where a ghost from the 50's gets out and takes over his body. There are multiple references to "egg cream" during the episode.  —Preceding unsigned comment added by 74.36.75.51 (talk) 04:34, 22 July 2009 (UTC)
thread_title:  Danny Phantom 

message: There was an incredible amount of variation in assembling an egg cream from candy store to candy store.  The place where I mostly hung out and consumed the majority of my egg creams did it thusly:
1.  Using the bell-mouth Coke glass
2.  Add approximately 2" of chocolate syrup first
3.  Add approximately 1" of ice cold milk second
4.  Add seltzer to fill, spraying it over the back of a spoon held over the glass, then stir several times with said spoon, in order to obtain the necessary white, frothy head.
To my mind, the only "definitive" things about an authentic Brooklyn egg cream are the ingredients:  1) Fox's U-Bet chocolate syrup, 2) ice-cold whole milk, and 3) ice-cold seltzer (NEVER club soda!).  How they were assembled, as I mentioned above, was a matter of personal preference of the soda jerk making the egg cream.  Also, in my part of Brooklyn, a vanilla "egg cream" was an object of derision.  A true egg cream could contain only chocolate syrup...anything else was not only fake, it bordered on blasphemous! AnClarTex 01:37, 10 March 2013 (UTC)
thread_title:  Speaking As A Brooklynite of the 1950s and '60s... 

message: I've always wondered whether the YooHoo (a bottled chocolate soda vaguely reminiscent of an egg cream only not as good) was named in an attempt to evoke Fox's U-Bet syrup.  Anyone know? Briankharvey (talk) 13:02, 7 April 2015 (UTC)
thread_title:  U-Bet vs. YooHoo 

message: This article has problems. It goes from basically telling us that no one knows why it's called an egg cream, as it has no egg in it, to compiling every speculation on the subject that any wiki-editor felt like sharing. The article would probably be vastly improved by removing all speculation. An alternative would be to find a credible source to identify the most commonly held folk-etymological belief on the topic. zadignose (talk) 02:28, 22 June 2015 (UTC)
thread_title:  Too much speculation 

message: Where should documented information about a drink called an "egg cream" which preceded the New York version be placed? In the egg cream article? In a new and separate article?
69.228.36.17 (talk) 02:11, 5 August 2015 (UTC)
thread_title:  The OTHER egg cream