Egg Cream
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How to Make the Perfect Egg Cream
People who grew up in Brooklyn can still savor the taste of their first Egg Cream. They remember sitting on a stool at their neighborhood candy store and sipping the mixture of milk or cream, chocolate syrup, and seltzer water.
Brooklynites also know that there is actually no egg in an Egg Cream. Why? No one really knows.
Brooklyn Beginnings
According to legend, the Egg Cream was invented in 1890 by Louis Auster, a candy store owner in Brooklyn.
Some theorists maintain that Auster's original drink originally contained eggs, but that he later changed the formula and eliminated the eggs.
Still other people surmise that Auster's drink never contained eggs, but that Auster found a way to replicate the taste of more expensive, popular drinks of the time that did contain eggs, and used the name Egg Cream as a marketing ploy.
We will probably never learn the complete truth about the origins of an Egg Cream, but we do know that a properly made drink is a wonder to behold.
In the past, it was only possible to get an Egg Cream through candy store or restaurant soda fountains. This was because it wasn't possible to produce bottled versions of the drink; the cream, chocolate, and soda often separated and the drink went bad after only a few days, and pasteurization efforts ruined the taste.
But now you can make a delicious drink at home.
How to Make an Egg Cream
While you might not be able to fully create that wonderful candy store experience, the following recipe is close enough, and will definitely delight your taste buds:
Ingredients
- 1/2 cup milk
- 3 to 4 tablespoonfuls of excellent chocolate syrup - (Fox's U-Bet Chocolate Syrup is the best there is)
- 3/4 cup (or more) of seltzer water
Now, here's what makes it a real Egg Cream
- Make sure to properly chill all ingredients in your refrigerator.
- Add the chocolate syrup to the bottom of a soda glass.*
- Slowly pour in milk on top of the chocolate.
- Pour the seltzer water right down the center of the glass. Make sure it results in thick, white foam. Don't let it foam over the top of the glass. (A seltzer bottle will provide you with the most satisfactory foam.)
*To add the chocolate syrup to the bottom of your glass without messing up the foamy head, drop the thick syrup with a long-handled spoon down the inside of the glass. Then, gently mix it with the milk.
Drink immediately. And make sure you don't use a straw. If you drink through a straw, you won't experience the combined taste sensation of the chocolate drink and foam on top, and you'll miss the best part of an Egg Cream.
About the Author
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Banana Cream Pie Recipe
Ingredients you will need:
1 cup sugar
1/2 cup cornstarch
1/2 teaspoon salt
4 Cups milk
6 Egg yolks, slightly beaten
2 Tablespoons butter
2 Teaspoon vanilla bean paste
2 Baked 9-inch pie pastry shells or you can make and substitute graham cracker crusts if you like
10 ripe but firm bananas
2 Cups of Sweetened whipped cream
Sprig of Mint for final garnish if you prefer but is not necessary
Preparing you Banana Cream Pie:
First you will combine all of the milk, and the sugar, vanilla bean paste, cornstarch, and salt on top of a double boiler. A double boiler is a pot filled with water that is directly over the heat, with another pan without any water on top of the pan over the heat. This is a design created long ago to help you from burning delicate sauces, or cream fillings for pies etc., so you will not burn them. You will whisk this sugar, milk and starch mixture vigorously to get the sugar melted, and also to make sure that you do not burn the milk. You will cook over the double boiler until the mixture is well thickened, while you have stirred constantly, making sure there are not starch globs in the mixture. You should have to stir for about 10-20 minutes, or until it is thickened to a very thick like oatmeal consistency. You will then add a small amount of the beaten egg yolks to the hot milk mixture into the while stirring constantly. You will do this in small amounts, until all of the eggs are incorporated. You will then add back over the double boiler and cook for 2-3 minutes longer. You will remove the creamy mixture from heat, and add the butter and mix into the filling and then let cool thoroughly.
While the mixture is cooling I would bake the pie shells according to the instructions on the package. I would cook until done and let them cool totally, as you do not want to create a soggy bottom pie. You will then add to the bottom of the cooked and then cooled pie shells with about ½ of the amount of cooled filling in each pie shell. You will then peel eight of the bananas, and slice them into the pie shell. You will then cover the cut bananas with the remaining pie filling.
For garnish you will cut on a bias or slanted angle pieces for the two remaining bananas. You will add most of the remaining pieces around the edges, and then you will whip some heavy cream with some sugar to stiff peaks. If you do not want to go through the trouble of whipping heavy cream you can use miracle whip or your local brand. In the center of the pie you will add the whipped cream, and then some of the bananas on the top in a flower pattern, or something creative. Add the sprig of mint to the top of the dessert and voila, Banana Cream Pie. This is a really easy recipe, and it is a good tasting recipe. I hope that you enjoy it.
About the Author
Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. CHef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.
