We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is an Egg Cream?

Tricia Christensen
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

The egg cream has an unusual name, especially since it does not contain cream or eggs. It is a drink, invented by Louis Auster in the 19th century. Auster owned a candy shop in Brooklyn, which featured a soda shop. Along with serving traditional sodas, Auster concocted the egg cream, a blend of seltzer water, chocolate syrup, and milk.

In taste an egg cream is somewhat similar to an ice cream soda. Some have called it the poor man’s soda, because it usually costs just a little bit more than a regular soda. The top of the drink is very foamy and appears like an ice cream soda without the traditional scoop of ice cream. Some people compare the foamy top of the drink to whipped egg whites, implying the foam on top suggested the name.

Actually, debate exists about how a drink that contains no eggs or cream got named “egg cream.” Several explanations emerge, like the one offered by Louis Auster’s grandson. The word "egg" in the name may be a corruption of the Yiddish word echt, which means real or true. The egg cream thus becomes “genuine cream.”

From Auster’s Brooklyn candy shop, news of this delightful drink spread. It’s now quite common to find egg creams in New York restaurants and particularly Jewish delicatessens. Most major cities will have a few soda shops or delis that offer an egg cream, but if you live far from New York, you may have trouble finding the drink. A couple attempts have been made to bottle the egg cream, but they’ve mostly failed, since the foamy top of the drink is hard to replicate in a bottle. Also, a brown top is often considered an egg cream disaster, and preparing the drink in a bottle without overmixing the ingredients is difficult.

For egg cream lovers far away from their favorite drink, this actually poses little problem. The egg cream is easily made at home, though recipes and preferences differ. Most people suggest that the only acceptable chocolate syrup for an egg cream is Fox’s U-Bet Chocolate flavor syrup.

Some chocolate syrups are made using Kosher standards, which make them permissible during Passover for practicing Jews observing strict dietary laws. The egg cream is a popular Passover drink, but in order for the drink 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 a Passover approved, Kosher syrup, though the Manischewitz brand may be easier to find on the west coast.

Though many recipe versions exist, most insist on using seltzer water over soda water, since seltzer does not contain salt. Recipes also advise avoiding mineral water brands like Perrier. A simple recipe uses 12-inch (30.48 cm) frosted glasses. In the bottom of the glass pour about one inch (2.54 cm) of chocolate syrup and add another inch of whole milk. Add about six to eight ounces (.17-.23liters) of seltzer, until a head forms to the top of the glass. You can lightly stir the bottom, although some enjoy drinking through the layers of the egg cream.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Tricia Christensen
By Tricia Christensen , Writer
With a Literature degree from Sonoma State University and years of experience as a DelightedCooking contributor, Tricia Christensen is based in Northern California and brings a wealth of knowledge and passion to her writing. Her wide-ranging interests include reading, writing, medicine, art, film, history, politics, ethics, and religion, all of which she incorporates into her informative articles. Tricia is currently working on her first novel.

Discussion Comments

By Salvi367 — On Jan 11, 2008

Louis "mendy" auster owned and operated a candy store/luncheonette on east 7th street and 2nd avenue along with his wife josie, A man named harry and a woman named katie. The egg cream syrup was made in the back of the store by louis himself. All he did when serving was put a couple of squirts of the chocolate syrup and voila you had the greatest egg cream in the world. Somehow or other he got the milk into the syrup without it curdling or getting it sour !!!!!!!!!!!!!!!!!!!!!!!!

Tricia Christensen

Tricia Christensen


With a Literature degree from Sonoma State University and years of experience as a DelightedCooking contributor, Tricia...
Read more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.