What is an egg cream?
egg cream has an unusual name, especially because it does not contain cream or eggs. It is a drink that was invented by Louis Auster in the 19th century. Auster owned a Brooklyn candy store that contained a SOD store. Along with the administration of traditional sodas, Auster created egg cream, a mixture of seltzer water, chocolate syrup and milk.
In taste, egg cream is somewhat similar to ice cream soda. Some called it soda poor, because it usually costs just a little more than a common soda. The upper part of the drink is very foaming and looks like an ice cream soda without a traditional ice cream blade. Some people compare the foam top of the beverage with whipping egg whites, which means that the foam has designed the name. There are several explanations, such as the one offered by Louise Auster's grandson. The word "egg" in the name may be the corruption of the Yidish word echt , which means real or true. The egg cream becomes a "real cream".
from Auster's Brooklyn Candy Shop, news about this beautiful span of drink. Now it is quite common to find egg creams in New York restaurants and especially Jewish delicacies. Most of the main cities will have several soda or delice shops that offer egg cream, but if you live far from New York, you may have trouble finding a drink. Several attempts to bury the egg cream were made, but mostly failed because the foaming top of the drink is difficult to replicate in the bottle. Also brown top is often considered to be a disaster on egg cream and the preparation of a drink in a bottle without transforming ingredients is difficult.
For eggs lovers far from your favorite drink, this is actually a small problem. Egg cream is easy to make at home, although recipes and precents differ. Most people suggest that the only acceptable chocolate syrup for egg cream is the syrup of U-Bet Fox chocolate.
some chocolateThe syrups are made using kosher standards that make them permissible during Passover for practicing Jews who observe strict eating laws. Egg cream is a popular pesas drink, but to be acceptable during Passover, the syrup must be made with sugar and not corn syrup. U-BET is one of the only chocolate syrups on the market that makes Passover approved, kosher syrup, although the Manischewitz brand can be easier to find on the west coast.
Although there are many versions of recipes, most insists on the use of Seltzer via soda water because Seltzer does not contain salt. Recipes also recommend avoiding mineral water brands such as Perrier. A simple recipe uses 12 -inch (30.48 cm) matte glasses. Pour about one inch (2.54 cm) at the bottom of the glass and add another centimeter of whole milk. Add about six to eight ounces (0.17-0.23iters) Seltzer until the head is formed to the top of the glass. You can slightly mix the bottom even if someThey enjoy drinking in the layers of egg cream.