An egg cream is a soda-fountain drink of cold milk, seltzer and chocolate (or vanilla) syrup, despite containing neither egg nor cream. A New York City deli-counter classic since the 1890s.
Where to eat it: 3 restaurants across 1 city.
Louis Auster, a Lower East Side candy-shop owner, claimed the egg cream's invention in the 1890s, using his own chocolate syrup at his Stanton Street shop. Brooklyn's Fox's u-bet syrup, manufactured in Brownsville since 1900, became the editorial standard: a thin, dark, glossy chocolate that emulsifies cleanly with cold whole milk. The name's origin is debated (Yiddish 'echt keem,' real cream; phonetic drift from 'egg cream' as a fancy term for soda-fountain richness; or a working-class joke). What is not debated: the cold-pour technique, milk first, then seltzer hard from the siphon, then syrup whisked in last, makes the foamy white head that signals correctness.
Common allergens: Dairy
Tip from the editors. Use the thinnest chocolate syrup you can find; thick American 'chocolate sauce' will not emulsify and you get a bottom-heavy drink.
Russ & Daughters Cafe on Orchard Street is the sit-down sister of the Houston Street counter in New York City. Located in Lower East Side. At 127 Orchard St..
Signature drink: Egg cream
Tip: Brunch books two weeks out on weekends. Tuesday and Wednesday lunch is the easy walk-in for the same plates.
Lexington Candy Shop at 83rd has poured chocolate egg creams from a 1940s Hamilton Beach mixer on the Upper East Side of New York City since 1925.
Signature drink: Chocolate egg cream
Tip: Egg cream is a $6 single-pour at the counter; the butter burger and the Lexington special sandwich are the lunch orders.
S&P Lunch on Fifth Avenue reopened the former Eisenberg's counter in Flatiron, New York City in 2022 under Court Street Grocers. Same egg cream.
Signature drink: Chocolate egg cream
Tip: The chocolate egg cream is the order. The tuna melt and the Flatiron Delight sandwich keep the room's Jewish-deli line.
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