The egg cream is an iconic New York drink; ask anybody who grew up here and they’ll probably have a story about the best egg cream, or the first time they had one, or some other suitably nostalgic tale. But it's also never really achieved the renown and widespread appeal of other NY foods, like say pizza and bagels. But whether you’re from here or still working toward being able to claim the prized title of "New Yorker", you need to be up on egg creams. These 12 facts should help:
1. There's no egg in them
Anyone describing the classic egg cream is honor-bound by Brooklyn law to first establish that they contain neither eggs nor cream. A true egg cream has only three ingredients: chocolate syrup, seltzer, and milk.
2. The name is still pretty much a mystery
Sorry, we don’t have all the answers. BUT!... while the origin of the name is potentially lost forever, most egg cream experts (yeah, there are egg cream experts) agree that it is either a reference to the foamy head that resembles frothy, beaten egg whites, or is a bad translation of the French chocolat et creme.