An egg cream is a cold

beverage A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothies a ...

consisting of

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune ...

carbonated water Carbonated water (also known as soda water, sparkling water, fizzy water, club soda, water with gas, in many places as mineral water, or especially in the United States as seltzer or seltzer water) is water containing dissolved carbon dioxide gas, ...

, and flavored syrup (typically

chocolate Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civ ...

vanilla Vanilla is a spice derived from orchids of the genus ''Vanilla (genus), Vanilla'', primarily obtained from pods of the Mexican species, flat-leaved vanilla (''Vanilla planifolia, V. planifolia''). Pollination is required to make the p ...

), as a substitute for an

ice cream float An ice cream float or ice cream soda (also known as a spider in Australia and New Zealand), is a chilled beverage that consists of ice cream in either a soft drink or a mixture of flavored syrup and carbonated water. When root beer and vanilla ic ...

. Despite the name, the drink contains neither

eggs Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...

nor

cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...

. It is prepared by pouring syrup into the tall glass, adding milk, lightly stirring it with a spoon, then streaming soda water into the glass, mixing the other ingredients. Ideally, the glass is left with 2/3 liquid and 1/3 foamy head. The egg cream is almost exclusively a

fountain A fountain, from the Latin "fons" (genitive "fontis"), meaning source or Spring (hydrology), spring, is a decorative reservoir used for discharging water. It is also a structure that jets water into the air for a decorative or dramatic effect. ...

drink. Although there have been several attempts to bottle it, none have been wholly successful, as its refreshing taste and characteristic

head A head is the part of an organism which usually includes the ears, brain, forehead, cheeks, chin, eyes, nose, and mouth, each of which aid in various sensory functions such as sight, hearing, smell, and taste. Some very simple animals may ...

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." The egg cream originated among

Yiddish Yiddish (, or , ''yidish'' or ''idish'', , ; , ''Yidish-Taytsh'', ) is a West Germanic language historically spoken by Ashkenazi Jews. It originated during the 9th century in Central Europe, providing the nascent Ashkenazi community with a ver ...

-speaking Eastern European Jewish immigrants in New York City, so one explanation claims that ''egg'' is a corruption of the Yiddish 'genuine or real', making an egg cream a "good cream". 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)." Another explanation comes from reports that it grew out of a request for from someone, possibly the actor

Boris Thomashefsky Boris Thomashefsky (russian: Борис Пинхасович Томашевский, sometimes written Thomashevsky, Thomaschevsky, etc.; yi, באָריס טאָמאשעבסקי) (1868–1939), born Boruch-Aharon Thomashefsky, was a Ukrainian-b ...

who had experienced a similar drink in Paris. His heavy accent altered the name into something like "egg cream," which then developed into the current term.

References

External links

* * * *
National Egg Cream Day
@ eggcreamday.com * (Radio episode) {{DEFAULTSORT:Egg Cream American drinks Jewish American cuisine Chocolate drinks Jewish cuisine Cuisine of New York City Milk-based drinks Historical foods in American cuisine

Etymology theories and speculations

See also

References

External links