Buffalo Rising Online

Mar 14th 2007, 2:11pm By Christa Glennie Seychew

What is an Egg Cream? Last week I did a post on malted milkshakes. The nostalgia invoked by the term led me on a quest for a malted experience- and it was rewarding. But in consideration of soda fountain concoctions from years gone by, the egg cream must be examined.

In a casual conversation, the press room at BR had difficulty sussing out the ingredients, provenance and etymology of the aforementioned beverage. Did it contain eggs or cream? Was the version offered everywhere the same as the one offered in NYC, the Egg Cream Mecca? Was it the same thing as a Brown Cow? Could one be found in Buffalo?

A little Googling answered many of our questions. As with many iconic American food offerings, the roots of the Egg Cream are fuzzy and oft debated. Even more confusing is the lack of both eggs and cream in the list of ingredients.

A traditional Egg Cream is composed of Fox’s U-Bet chocolate syrup, soda water (from a pressurized, old-fashioned seltzer bottle) and milk. Technique is apparently equally important. The drink should be made in something the size, and preferably shape, of a classic Coca-Cola glass. One will also need to employ a long handled soda-fountain/ice cream spoon.

•Pour 3 oz. of cold milk into a glass. •Pour 2 oz. of Fox's U-bet Chocolate Syrup, without stirring. •Place a spoon in the glass and spritz in cold seltzer over the spoon handle and/or into the sides of the glass (to reduce excess foam) until the foam reaches just below the rim of the glass. •Stir gently at first, then more vigorously until the foam head is stabilized and the syrup is mixed thoroughly. The drink should settle into several shades of light and dark chocolate.

The recipe and photo used in this post were provided by the Seltzer Sisters.

When it comes to origin and etymology, the text is far too long and involved to include here. It is however, very interesting, so here is a link that offers a pretty comprehensive examination of this classic diner drink.

A version of the Egg Cream can be purchased at the Lake Effect Diner. Their version is very similar in flavor to the classic bottled beverage known as Yoo-hoo.

And, incidentally, a Brown Cow is a Coke float with the addition of chocolate syrup. And to avoid confusion, the name has also been re-purposed for a mixed drink made with coffee liqueur.

"When I was a young man—no bigger than this
A chocolate egg cream was not to be missed
Some U-Bet's Chocolate Syrup, seltzer water mixed with milk
Stir it up into a heady fro—tasted just like silk
You scream, I scream, "We all want Egg Cream!"
-Lou Reed

Lake Effect Diner, 3165 Main, 833.1952