A well-made chocolate egg cream is hard to find. The beverage was invented by Louis Auster in the 1890s, and remained popular throughout the early 20th century. Famously containing neither eggs nor cream, the sweet treat was once poured freely by soda jerks in candy stores throughout Bay Ridge, a neighborhood in Brooklyn, and the Lower East Side of Manhattan in New York City. Recently, it’s been popping up on menus as a relic of the past or a novelty; but, if you order it, odds are you will be disappointed with the taste. Not many people know how to make it well anymore—egg creams often come out too chocolatey, too watery, too thin-tasting.
So what’s the secret to mixing an egg cream that rivals an old fashioned soda shoppe (because of course it has to be spelled with two p’s and an e on the end) without the use of a time machine? Before we get into how to make egg cream at home, here’s a quick primer on egg creams.
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