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Brooklyn Egg Creams

I have a friend visiting next week and he has requested a genuine Brooklyn egg cream. Does anyone have any suggestions? There must be some reliable luncheonette or diner that I can visit.

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  1. The ladies at Hinsch's,8518 5th Ave (Bay Ridge), make an excellent old-fashioned egg-cream. Its also a great old-style ice-cream parlor/lunchonette and they sell their own chocolates too. I always go for a grilled cheese and egg cream lunch when shopping at Century 21 (or an ice-cream soda if I'm feeling indulgent.)

    1. Tom's Restaurant on Washington Ave in Prospect Heights also makes an excellent egg cream(I have had Hinsch's as well). I am an egg cream snob, and find their's to be my favorite around, though gem spa is still pretty good. But I still make better ones at home, just like grandma did.

      8 Replies
      1. re: ghbrooklyn

        i like toms but the egg cream they make is totally wrong-too sweet/ w whip cream. blasphemy.

        1. re: josh L

          I get it with no whipped cream and less syrup. But I'd still rather make it at home.

          1. re: ghbrooklyn

            Hinsch's is one of the few remaining places that get it right. As a 50-something lifelong Brooklynite (well for 40something of it anyway), I can tell you that it just isnt easy to find anymore. By the way, I make 'em at home too but you really need to get the seltzer delivered in the high pressure CO2 bottles to do it right (I dont any longer). Bottled supermarket seltzer doesnt have the power to really blend the milk and chocolate syrup (gotta use U-bet) and give it the head it needs. Too much like settling for a flat beer.

          2. re: josh L

            As a native New Yorker, I can say this about egg creams, never put whipped cream on an egg cream, it is supposed to have a froth on top, and you should be able to taste the seltzer, it should not be too sweet. In fact, it got the name egg cream because of the froth, it looks like an egg that is whisked into a froth.

          3. re: ghbrooklyn

            Gem Spa, YES

            Goes great right after a Dead concert at the Fillmore, and get some hand packed pint of Breyers while your at it, 1 chocolate, one vanilla

            1. re: Jack_

              "Gem Spa, YES

              Alternatively, after a Fillmore concert, one could go to Ratner's and enjoy being insulted by the waiters.

              1. re: Rmis32

                But the strawberry shortcake was worth it, besides, the insults were part of the atmosphere.

                I always thought that Edsel ford Fong, late of Sam Wo's in SF got the idea from eating at Ratners

              2. re: Jack_

                After a Dead concert at the Fillmore East. They used to have the Dead acoustic set, then the New Riders of the Purple Sage, followed by the Dead electric set. After the electric set they would empty out the house and let in the people for the late show. The late show had no time constraint. The late show would go until 6 AM. Jerry played in both bands, therefore did not leave the stage from 8 PM to 6 AM The show called "an evening with the Grateful Dead" would play 4 nights in a row, so they would be playing in the middle of the work week. When the exit door would open up the sunlight would stream in and you were transported back to the reality of people getting to work. Ratners was open, but most would just want to get to the comfort of a bed. An egg cream would have been a welcome refreshment.

            2. Hinsch's in Brooklyn is the way to go.

              1. I had one that was good in Greenpoint, but I have no idea where. That's really helpful, right? Right near some ball fields...

                1. That's the hot dog stand on Driggs at the northern end of McCarren Park. But it changed hands a while back and they fancied the place up, so I'm not sure if they still do 'em.

                  1 Reply
                  1. re: Woodside Al

                    Right you are! That's what I was talking about, I'm surprised you could even tell based on my vague description.

                  2. My suggestion, make some at home. A lot more fun. Seltzer, milk and Fox's chocolate syrup.

                    How to ----------> http://www.foxs-syrups.com/egg_cream....

                    1. I love Hinsch, on paydays when I worked at Century 21, I would splurge and get ice cream.
                      Another alternative, Junior's. They even sell an egg cream kit complete with Fox's U-bet.

                      5 Replies
                      1. re: MrsT

                        Am I the only person who has in no way ever liked Junior's in the slightest for anything?

                          1. re: JFores

                            Maybe so, but I don't think much of the cheesecake.

                            1. re: Shayna Madel

                              How can you not like the cheese cake? What kind of cheese cake have you had in the past?

                            2. re: JFores

                              As an L.I.U. student in the late '60's early"70"s Juniors was the place when we had the cash. The free pickles and veggies (bean salads, beets, cucumber salad etc) the glorious breads and at the time NYC best pastrami and cheese cake/pie. Sometimes when we didn't have a lot of cash we could go across the street to Juniors, split a chef salad for $3 and get all the pickles and breads too. The quality was way high. The big for the time burgers were grilli8ng on the flame at the front. The rye club bread and the pumpernickel rolls. It was a great place. It also had a good bar if you were schmoozing with a teacher. JFores if you find nothing to like at Juniors either you haven't looked hard enough or you are very very different from me and my fellow students at the time.

                              You must have never had a milkshake/malted there either, They put lots of ice cream.

                          2. Junior's on Flatbush ave sells an egg cream kit! It has all the ingredients

                            12 Replies
                              1. re: Rmis32

                                Watched the video. Wrong technique.
                                First the milk-cold. Then the seltzer, poured/siphoned in against the back of the long spoon. Then the syrup, into the middle where the spoon created a ditch in the foam. Stir. Drink. Plotz. Repeat.

                                1. re: addictedtolunch

                                  That video shows a non skilled ignorant of the true ambrosia that is a proper egg cream. This schmuck probably uses a straw too.
                                  The milk and seltzer come in first and there is a chemical reaction that makes a thick foamy head. The syrup then pierces through the head in one spot . Must be careful not to disturb or discolor the head. Then, finally the long slender spoon is inserted through the head where the syrup left a chocolate spot. Stir with an inverted vortex, mixing the syrup while not disturbing the head.

                                  1. re: phantomdoc

                                    Yeah, I'm not going to get into an argument about proper technique, but I make them about the way he showed in the video and have been doing so for the last 35 years since I worked in a luncheonette on Avenue J and Coney (long closed). But I use pressurized seltzer (as you should) bounced off the back of a spoon. This dissipates the force of the stream. You want your stirring action to create the head, not the pour of the seltzer. That would produce bubbles too large. Instead, stirring rapidly and with a certain wrist action creates tight, foamy bubbles that makes for a proper creamy drink.

                                      1. re: Rmis32

                                        I don't remember the name. Might be Bobbins. It was on the corner where the Pathmark is (was?). It was run by 2 Israeli guys at the time, but was a totally stereotypical luncheonette if its day (mid-70's), when high-school kids would get an egg cream in a glass through the window and drink it while standing on the sidewalk.

                                      2. re: snood

                                        That's theway it was always made where I grew up in Rockaway Beach, Queens. Egg creams are actually a five-borough New York City drink, not just a Brooklyn drink.

                                        1. re: sylviekell

                                          Interjecting here from Jamaica Queens, my dad from Bensonhurst taught me to drink Vanilla egg creams. The candy store on Union Tpke knew me and midway through my first would glance over @ me and If I gave the nod, a 2nd egg cream was on it's way.......

                                        2. re: snood

                                          Respectfully disagree. Also worked behind a counter from time to time- if the foam results from the stirring action it bounces the gas out of the seltzer quicker and more violently, dissipates the fizz faster, and makes for a flatter drink as its going down the throat. But agree that the seltzer has to bounce off the back of the spoon.

                                          1. re: snood

                                            Coney and J? I lived on on Coney and J. It was caddy corner to the bank. Did you work at Bobbins or the luncheonette across Coney Island Ave from there?

                                            1. re: ajs42548

                                              I don't remember which was Bobbins but my luncheonette was across J from the bank. They had dinner specials that were actually cheaper if you ordered everything separately.

                                        3. re: addictedtolunch

                                          I agree with you, addicted. That's the way I make it, too. Making it the way the guy in the video does tends to create a brownish foam on top, not the striking white head that you want.

                                    1. Okay, I know I can probably get to the bottom of this by consulting the venerable, all-knowing Wikipedia, but I thought it would be more fun to throw this out there for the true enthusiasts: How does a drink that contains no egg and no cream come to be known as an Egg Cream?

                                      8 Replies
                                      1. re: Polecat

                                        i think i remember being told, upon a time, that it was created during the depression when it was somehow a cheap substitute for a milk shake. why that includes eggs is beyond me but it was the poor man's shake.

                                        1. re: redgirl

                                          Right on, redgirl (according to Wikipedia that is). Since no one else seems to be biting, I couldn't help myself. Here's the word, according to Wik:

                                          The origin of the name "egg cream" is constantly debated. Stanley Auster, the grandson of the inventor, has been quoted as saying that the origins of the name are lost in time.[1] One commonly accepted origin [citation needed] is that Egg is a corruption of the Yiddish word echt ("genuine"), and this was a "good cream". It may also have been called an "Egg Cream" because in the late 1800s there were already many chocolate fountain/dessert drinks using actual eggs (e.g. 'Egg Brin'), and Auster wanted to capitalize on the name.
                                          Though almost universally made with chocolate syrup, they were sometimes requested with other flavors, especially vanilla or strawberry.
                                          The egg cream is almost exclusively a fountain drink; although there have been several attempts to bottle it, none have been wholly successful, as its fresh taste and characteristic head requires mixing of the ingredients just before drinking. The drink could be described as a "poor man's ice cream soda," as it has a similar overall flavor, but traditionally sold for only a slight premium over an ordinary fountain soda.

                                          Y'all might also dig this stanza from Lou Reed's unsung classic, "Egg Cream":
                                          "When I was a young man—no bigger than this
                                          A chocolate egg cream was not to be missed
                                          Some U-Bet's Chocolate Syrup, seltzer water mixed with milk
                                          Stir it up into a heady fro—tasted just like silk
                                          You scream, I steam, We all want Egg Cream"

                                          1. re: Polecat

                                            I seem to remember reading somewhere that it used to be called an "A" cream, but that it was consistently mis-heard as "egg cream" (if you say "an A cream" quickly it sounds a little like "an egg cream" unenunciated) so often that the name evolved. However, I don't know if this is true, or what the "A" stood for. Auster? The A train? Did I dream this?

                                            1. re: Neuromancer

                                              I have also heard the A-Cream story. I disagree with the Fox U-Bet website in that the seltzer and milk (partially frozen) should be mixed first to create a thick white foam head, then the syrup added just piercing through the head. The long spoon in the same spot that the trace of chocolate syrup pieced the head, stirring up the syrup. A stiff white head and a smooth chocolaty creamy soda below. To be sipped through the foam adding to the creaminess. Never use a straw. Never gotten to go. Somewhat like an Orange Julius in that regard. Ahh the memories. You can still make your own at Sammy's Rumanian Steak house.

                                              1. re: phantomdoc

                                                Good technique described here. Keeps the flavors from completely blending in the mix too soon before drinking (immediately) which is part of the point.

                                              2. re: Neuromancer

                                                Not true. It was not an A cream. What would that mean anyway?

                                                It got the name egg cream because of the froth on top, which looks like an egg that is whisked into a froth.

                                              3. re: Polecat

                                                Wikipedia is not a reliable source for information since anyone with an account can edit what is there whether or not they know about the subject.

                                            2. re: Polecat

                                              It got the name egg cream because of the froth, it looks like an egg that is whisked into a froth

                                            3. There used to be a place called (I think) Once Upon A Sundae"
                                              on 3rd ave and about 77th St in Brooklyn.
                                              It was a new, old fashioned Ice Cream Parlour, complete with the tin stamped ceilings and your Aunt Louise- type of waitresses who really knew how to make everything from a bananna split to a black and white to a delicious egg cream.
                                              They also made excellent luncheonette sandwiches, complete with the pickle chips and those small, salty potato chips we all used to love.
                                              I'm not sure if it still exits but if so, it's a delightful little place to step back in time. Make sure to get a long salted pertzel stick with your egg cream. It's the only true way to stir it.:-}

                                              10 Replies
                                              1. re: Tay

                                                Once Upon A Sundae is gone. One of the waitresses at Hinsch told me that Hinsch and Once Upon A Sundae were/are the same owner.

                                                1. re: MrsT

                                                  Yes, the same owner.Too bad Sundae closed. At least there was some chance, albeit it small, of finding parking.
                                                  Hinsch's is definitely a public transportation outing.
                                                  Thanks for the update.

                                                  1. re: Tay

                                                    >>At least there was some chance, albeit it small, of finding parking.
                                                    Hinsch's is definitely a public transportation outing.

                                                    We always park in the municipal lot--right across the street--its only a couple of bucks an hour I think.

                                                    1. re: jinx

                                                      I have had no luck with finding a spot in the Muni lot.
                                                      Must be the times of the day or days of the week I have tried, but I thank you most sincerely for the suggestion.
                                                      There just have to be more old fashioned ice cream parlours around. I'm going to try and track one down.
                                                      If I come up with any places, I'll report back here

                                                2. re: Tay

                                                  also in Bayridge is Anapoli 3rd Ave between Ovington and Bay Ridge Ave(69th St), an old fashioned luncheonette complete with counter service and tin ceiling(I believe)
                                                  They make a very good egg cream as well

                                                  1. re: Tay

                                                    I live in Bay Ridge, and it's closed.

                                                    1. re: sylviekell

                                                      I live in bay ridge too. its open. seeing you're post was in july, maybe they were closed for vacation?

                                                      1. re: bruklinboy

                                                        I think sylvie may have been replying to Tay's 2006 post about Once Upon a Sundae, not to your post about Anopoli.

                                                        6920 3rd Ave, Brooklyn, NY 11209

                                                        1. re: squid kun

                                                          well then (in my best emily litella voice) nevermind

                                                  2. The important thing about egg creams is that they don't cost a nominal egg... (sorry, couldn't resist, an acoustic joke)...

                                                    But I'm afraid they've gone the way of the bagel, Jahn's, and so many other tasty things and places in NY...

                                                    4 Replies
                                                    1. re: PaulLev

                                                      I know this is off-topic, but Jahn's still has two locations in Queens that I know of. If you were speaking literally, and not just lamenting the restaurant's heyday, then you might be happy to know this. P.

                                                      1. re: Polecat

                                                        No, I was speaking literally - I was thinking of Jahn's in the Bronx ... come to think of it, I have vaguely heard over the years that there is or was a Jahn's in Rego Park ... good to know that there are two in Queens - thanks!

                                                        1. re: Polecat

                                                          There's a Jahn's behind Roosevelet Avenue on one of the parallel streets tossed quite confusingly into a mix of Hispanic stores. My mother nearly died when she saw it. She used to practically live at one closer to Corona and thought they were all long gone.

                                                        2. re: PaulLev

                                                          The bagel? What do you mean? Bagels aren't gone. Or, do you mean Bagel Nosh?

                                                        3. None in Rego Park, unless it just popped up recently. The two I'm thinking of are in Jackson Heights and Richmond Hill. P.

                                                          2 Replies
                                                          1. re: Polecat

                                                            Used to be a Jahns in Rockville Center L.I in the late 60's. Aside from all the original ice cream specials and egg creams they also made great french toast, they'd bath the thick slices of Chalah in an eggmilk batter and deep fry then douse w/confectioners sugar and serve it hot (AMAZING)
                                                            Anyone know where you can get french toast like that in New York or the buroughs?
                                                            I used to get a great egg cream at Oscar's Candy Store on Kings Highway just off Ocean Parkway with a toasted Thomas's English Muffin for 35 cents.

                                                            1. re: amaxx1

                                                              Sammy's Romanian makes egg creams right on your table. True it's in Manhattan and not Brooklyn nor do they add or stir with a pretzel. Isn't there a place in Windsor Terrace that makes egg creams, pretzel and all? I believe it's on the street (not service road) that follows the Prospect Expressway on the side that heads towards Church Avenue.

                                                          2. and though not outer boroughs, RUSS AND DAUGHTERS has been making a spectacular egg cream as of late. really, best one i've had in years- hinch's is fine, i've always wondered about the brooklyn egg cream factory in kensington but never have gone (is it even open or just a sign?), but Russ gets their seltzer from the real seltzer delivery guy, they have really perfected it. absolutely the best egg cream i've had in years (since my father made one for me- now that is the best egg cream... he'll make one for you anytime - you bring the seltzer and the ubets). seriously, check out russ' egg cream... enjoy fb

                                                            6 Replies
                                                            1. re: frankbooth

                                                              This is a response to both bigmackdaddy and frankbooth:
                                                              The Brooklyn Egg Cream in Windsor Terrace is closed now, and has been replaced by a HORRIBLE pizzeria. The sign is still up, since the pizzaria has never gotten around to taking it down. When it was there, it was great: it had an authentic egg cream bar and had OK sodas, ice creams, and coffees, but perfectly mastered the egg creams. All the teenagers (including myself) hung there. It even had a pinball machine and old movie posters! Here is the original perfect recipe (handed down since 1880):
                                                              1. 2/3 cup WHOLE milk
                                                              2. 1/3 cup seltzer/club soda
                                                              3. 2 or 3 tablespoons of Fox's U-Bet Choc. Syrup
                                                              If you differ at all from this recipe, the egg cream loses its amazing flavor. I have experimented with Cottee's, Hershey's, and Nestle choco syrups, Coke, Pepsi, Root Beer, Raspberry Soda, Dr. Pepper and Cream Sodas, and buttermilk, condensed milk, 1%, 2%, and Skim milks, and this all delutes the originality.
                                                              I live 3 blocks away from the former Windsor Terrace Egg Cream Factory.
                                                              BTW>>>> The Factory was in WINDSOR TERRACE, not KENSINGTON. Us terracers are ashamed when that area is considered kensington. Kensington starts on the other side of Fort Hamilton Parkway, and is centered around Church Ave.

                                                                1. re: bigmackdaddy

                                                                  Get your fountains straight! The pretzel is used in Bronx Egg Creams, Red Hook Creamers and in the little heard of Philly Egg Creams, three alternatives to the traditional Brooklyn Egg Cream.

                                                                  1. re: windsorterracebrooklynite

                                                                    I remember this place it was on Mc Donald just North of Church Ave. This place was the real deal. What happened to all the luncheonettes and news stands I loved them.. Abe & Harolds in Sheepshead Bay...

                                                                  2. re: frankbooth

                                                                    OK, as a native New Yorker born in 1955, I object to the phrase "outer boroughs" which was invented in the 1980s by a midwesterner who thought Manhattan was "all that." New York, prior to the 1980s midwesterner, was always "The Five Boroughs." The fact is, most native New Yorkers do not live in Manhattan.

                                                                  3. A friend had a good-looking vanilla egg cream today at Peter Pan Bakery on Manhattan Ave. in Greenpoint, justly famous for its fresh-baked doughnuts. I'm not an egg cream aficionado though so I can't vouch for them. Anyone tried them there?

                                                                    1. Tom's or Hinch's. I haven't been to Hinch's since I was about 15 though, so I dunno. That's only a few years, but things could change. Last I checked it was family run and so forth. Their chocolate isn't bad as well. As far as more current tasting goes, I'd say Tom's. It's an amazing diner anyway and the owner's pretty cool (Gus.) I remember having a pretty good omelet there.

                                                                      4 Replies
                                                                      1. re: JFores

                                                                        tom's is a pretty cool place but they make terrible egg creams with whip cream!

                                                                        1. re: josh L

                                                                          had to revive this thread
                                                                          was at hinsch yesterday
                                                                          those ladies still make great egg creams
                                                                          had to have 2, it was so good

                                                                          1. re: bruklinboy

                                                                            Haven't had a REAL egg cream since Tonko retired from the Kings Hwy newstand under the El at E 16 St. The perfect pairing w/ a mallomar snack. Hey, stop reading the magazines, whatta ya think? It's a library here? Oh, I miss Tonko.

                                                                            1. re: bruklinboy

                                                                              Really, I'm surprised, my husb and I had pretty bad eggcreams at Hinsch's a couple of years ago, they were not properly mixed, the syrup was pooled at the bottom...I'll surely given them another try, Hinsch's has a great atmosphere, very friendly. I was actually craving an eggcream yesterday and was nearby, I wish I had read this first!

                                                                        2. It sure is a long way from candy stores or fountains on most corners, all selling egg creams. I believe in progress, but did they have to kill this tradition along the way?

                                                                          2 Replies
                                                                          1. re: Boccigalupe

                                                                            Does anyone still deliver seltzer bottles in Brooklyn? I saw a few threads from years back, wondering if anyone still does it?

                                                                            1. re: fishermb

                                                                              I found these for you

                                                                              Eli Miller’s Seltzer Delivery Service, 718-449-8697

                                                                              Gomberg Seltzer Works Inc
                                                                              Address: 855 E 92nd St, Brooklyn, NY 11236
                                                                              Phone: (718) 257-9369

                                                                          2. Where have you been. Luncheonettes are a thing of the past. Just like Horn & Hardart's Automat.

                                                                            2 Replies
                                                                            1. re: Mangia77

                                                                              They closed Horn and Hardart??!? Now what do I do with these blasted nickles?

                                                                            2. Since someone resurrected this thread: has anyone tried the egg cream at Anapoli Ice Cream Parlor? Hinsch's gets all the attention in the neighborhood, but I liked the well-preserved decor and friendly service the one time I went to Anapoli, on 3rd Ave b/t Bay Ridge Ave and Ovington. Someone from maybe 2 years ago higher up in this thread mentioned it, and I thought I'd bring it up again for those who'd like to try something in the area other than Hinsch's. I actually haven't had the egg cream, but I had a malt that I thought was decent, and the basic diner food was OK too.

                                                                              5 Replies
                                                                              1. re: hhhippo

                                                                                I hope the original poster got to take his friend to get an egg cream. That was 3 years ago!

                                                                                Pretty much all diners in Brooklyn still make egg creams. Mangia77: Too true, I don't know of any authentic luncheonettes. Maybe there's 1 or 2 left. And some of the newsstands near train stations still make them, believe it or not.

                                                                                True story: I was at El Greco's in Sheepshead Bay a few years ago. A friend wanted an egg cream. The waiter said they don't make them anymore. He knew what it was but it wasn't on the menu. We cajoled him until he finally relented. Next time we came back, it was back on the menu.

                                                                                1. re: snood

                                                                                  OK, so this is not TRULY an old-fashioned luncheonette because it's new - but Brooklyn Farmacy in Carroll Gardens serves egg creams, ice cream, sodas and so on. They strive for an old-school atmosphere although they did just open recently. There used to be an egg cream place down the block but it's now Lucali's pizza.

                                                                                  575 Henry St, Brooklyn, NY 11231

                                                                                  Brooklyn Farmacy
                                                                                  513 Henry St, Brooklyn, NY 11231

                                                                                  1. re: brooklynbee

                                                                                    Definitely not "Old schoo"l prices! :-)

                                                                                    1. re: Tay

                                                                                      the egg cream is $2.50, that's not so bad.

                                                                                      1. re: Puppimus

                                                                                        Update: it IS so bad! I got a Farmacy egg cream recently and it was TINY. Mega, mega rip-off.

                                                                                        I seriously wanted to like this place so bad!!! Its premise is so appealing. But after my in-store experience with a soda jerk who really was a jerk, and this shameful egg cream, I don't know if I'll be back. Such a waste, it's a gorgeous renovation and a great concept.

                                                                              2. I'm taking a group from the Netherlands to the Pharmacy
                                                                                Henry near Sackett - old fashioned soda parlor atmosphere.

                                                                                1. Junior's makes a nice egg cream, a nice egg cream!! I know I'll get blasted but I prefer an vanilla egg cream.

                                                                                  24 Replies
                                                                                  1. re: Motosport

                                                                                    In Bklyn. the only place I know to get a REAL egg cream is Hinches or Juniors but at Juniors it depends on the waiter/waitress if they really have the knowledge... A real egg cream needs the following: pressure like from an old world seltzer bottle, a small coke glass, ICE COLD milk, Foxes syrup and the skill to twist the spoon... to make the head..if anybody knows another place that can do this please let me know..


                                                                                    1. re: bklynsausage

                                                                                      Junior's rocks my world. Heading there today to pick up a strawberry cheese pie for Christmas dinner. YUMMY!!

                                                                                      1. re: bklynsausage

                                                                                        There is also Tom's Restaurant in Prospect Heights. An absolute classic place with great egg creams. My dad is originally from Brooklyn and loves coming from New Jersey to Tom's for breakfast. Also Jahn's in my neighborhood in Jackson Heights still has a decent egg cream.

                                                                                        1. re: Scott_eyw

                                                                                          Tom's is unique and excellent. I never thought of getting an egg cream there since I usually hit Tom's for breakfast.

                                                                                          1. re: Scott_eyw

                                                                                            I love Tom's (we go there regularly) and their egg creams, but they put whippped cream on them, which isn't kosher. You have to remember to ask them to hold the whipped cream. Or not. : )

                                                                                          2. re: bklynsausage

                                                                                            A REAL egg cream? Before a future diner owner can emigrate from Greece, they test them on just such a concoction. Try El Greco, the Floridian, the Mirage, Vegas, the Arch, etc.

                                                                                            Yes, you need pressurized seltzer. Bottled will not do. Just before egg creams ceased to be a very common drink and turned nostalgic (mid-80's?) some purveyors started to offer strawberry egg creams. Yuk!

                                                                                              1. re: snood

                                                                                                Has anyone seen the disposable pressurized seltzer that is available. It makes great egg creams. About 3 bucks a bottle at Wegmans. The namebrand is Brio and it is made in argentina


                                                                                                1. re: bklynsausage

                                                                                                  That's interesting...but if you really want to save money in the long run and have the best stuff, I can't say enough good things about the Sodastream:


                                                                                                  I got one back when it was still called Soda Club USA and you had jump through hoops to replace the CO2 canister...now there's tons of local places where you can swap it.

                                                                                                  1. re: bklynsausage

                                                                                                    'fraid I'm not from the neighborhood, but when I saw this picture, I had to respond. Buenos Aires is full of this type of plastic spritzer-bottle seltzer (for about 30 cents U.S.). Every supermarket has them. Not that you can actually get an egg cream anywhere.

                                                                                                    1. re: pgreen

                                                                                                      Here is another Argentine siphon bottle you can get all over the NYC area. It is about $3.00 per bottle not .30 cents though. Makes great egg creams.



                                                                                                    2. re: bklynsausage

                                                                                                      Somehow buying seltzer water from Argentina just doesn't seem right. I did buy a bottle but did not like the taste.

                                                                                                    3. re: snood

                                                                                                      I grew up in Rockaway Beach, Queens in the 1960s. If you ordered an egg cream, it was understood that you wanted chocolate. If you wanted vanilla, you ordered a vanilla egg cream. There ere NO strawberry egg creams, they are a newer invention; in fact, they probably came about around the same time that the phrase "the outer boroughs" was invented, the mid-1980s. The phrase "the outer boroughs" phrase was invented by a mid-westerner who thought that the only place to lived was Manhattan; strawberry egg creams probably had the same kind of birth.

                                                                                                      1. re: sylviekell

                                                                                                        I agree a strawberry egg cream WTF!!! I also don't understand the outer bourough thing. And the names these Mid Westerners come up with for real areas... Williamsburgh is not Billyburgh!! I can go on forever let me say Ciao...

                                                                                                        1. re: bklynsausage

                                                                                                          Agree with all comments! Though I do happen to like vanilla. I was watching an episode of "Naked City" (anyone remember that?) some years ago and a cop was bringing a runaway to a lunch counter for a soda. The counter guy said "We got a new thing today, vanilla egg cream!"

                                                                                                          BTW, I did a search for the Brio siphon just out of curiosity and came up blank. I do get old-fashioned selzer delivered, for about $2.50/bottle. Pricey but worth it.

                                                                                                          1. re: snood

                                                                                                            You are lucky to get the REAL stuff delivered. The Brio seltzer is difficult to find online. I bought it at Wegmans in NJ. It is OK but in no way a replacement for Bklyn. Seltzer. Probably from Gombergs. Enjoy the real stuff...


                                                                                                            1. re: sylviekell

                                                                                                              I went looking for U-bet chocolate syrup around my neighborhood and the stores were out. Instead, they had strawberry, and a new one I never seen before: blackberry. I had no idea they made those flavors.

                                                                                                              1. re: GoodGravy

                                                                                                                What the heck is going on at Fox's ??? Maybe they should try their hand at banana. I can mix it with the chocolate and possibly be happy.

                                                                                                                1. re: Cheese Boy

                                                                                                                  I apologize in advance, but If a bunch of bakers have a competition, it's called a bake-off. What's it called when a bunch of soda jerks compete?

                                                                                                                  1. re: snood

                                                                                                                    I said ... 'hand at banana' ... not hand WITH banana. ;- )

                                                                                                              2. re: sylviekell

                                                                                                                Grew up in Rockaway in the 70's; my dad used to buy me egg creams at the candy store on 116th street. Never knew there was a flavor other than chocolate; we just used to ask for egg creams. He's also buy them for me in Brooklyn.

                                                                                                                Once, in the 80's, I flew in for a one day trip in and out of Manhattan for a job interview and was craving an egg cream while waiting at the laguardia marine air terminal. I ordered an egg cream and the guy asked me if I wanted "Brooklyn Style". I had no idea what he meant, but didn't want to look like an out of towner (hey, I was a kid). I figured, I've had good egg creams in Brooklyn, so why not. It was great.

                                                                                                          2. I've never heard more ridiculousness in my life! A good egg cream is simple to make. You do need cold milk and a pressurized siphon bottle, new or old or seltzer on tap. Pouring a can or bottle does not create the "action" needed for it to foam up. The Fox's U-Bet chocolate or vanilla is essential. None of over the spoon stuff.....blah blah.

                                                                                                            Just pour the milk, 1/4 - 1/5 the size of the glass you are using. Then pour (or squeeze) the U-bet, about 1/3 of an inch in the bottom of the glass is enough. Stir vigorously until well mixed. Then squirt in the seltzer stirring as it foams up.

                                                                                                            Simple! No Drama! And no you cannot use a straw. You don't experience the foam from which it gets it's name if you drink it from the bottom up!

                                                                                                            1 Reply
                                                                                                            1. re: johnindabronx

                                                                                                              I've had egg creams via all sorts of recipes, I am sure. The "recipe" and advice I have seen around most often seems to recommend the Fox's U-Bet syrup goes in last, very carefully with a little wrist action. Made 'em last night for some nieces and nephews who were uninitiated and apparently reasonably impressed. We have a siphon bottle and CO2 cartridges on hand, and that helps out, given that any Brooklyn Seltzer Delivery Company still in business would probably have wicked delivery charges to central Florida. A couple of Westerchester County friends come south a few times a year and have bragged for years about their own discovery of using Mug Cream soda as a substitute for the seltzer. Can't get Mug Cream Soda in Florida, but my buddy brought some down on one of his Florida trips a few months ago. OK, it was different, but very tasty. (Tonight, my wife requests we get out the syphon bottle for some Italian sodas...) Florida Hound

                                                                                                            2. I just wrote an article about Brooklyn Egg Cream sodas using some of the information I found in this Chowhound thread. There seem to be a lot of experts here, I definitely welcome your comments:


                                                                                                              9 Replies
                                                                                                              1. re: chickpea8

                                                                                                                Beautiful article.Only one minor point- back in the day, when these things tasted perfect and I had hair, many candy stores were using a brand of syrup called Diamond, now extinct. The syrup flavor was fresher and a bit less cloying than the current, corn starch based Fox's. U-Bet from Fox is what the seltzer man delivered, and what you used at home.

                                                                                                                1. re: addictedtolunch

                                                                                                                  Now is the time to buy. Fox's U-Bet Kosher for Passover. Sugar, not Corn Syrup.
                                                                                                                  Coke too.

                                                                                                                  1. re: addictedtolunch

                                                                                                                    Thank you!

                                                                                                                    It's hard to get away from corn these days--it's even in egg creams. I did a quick search for Diamond chocolate syrup and, as you said, it does appear to be extinct. One thing I discovered in my research is that there still are some seltzer men, not many, that deliver seltzer from Gomberg Seltzer Works.

                                                                                                                  2. re: chickpea8

                                                                                                                    Nice article chick, but it seems that you have not had a really good example of an egg cream. I do not like Toms eggecreams, Juniors are hit and miss. I think Hinchs on 5th Ave. in Bay Ridge is the best currently available in Brooklyn. It is a shame as you stated in your article there were Luncheonettes on every other corner that made the best fountain sodas now we are talking about a half of a hand full citywide.
                                                                                                                    One of the thing you mentioned was the temprature of the drink. It is the most important factor the milk must be just before freezing 33-36 degrees. this data comes from my grandparents who owned a soda fountain on Kongs Highway for many years. So does the trick with the back of the spoon.

                                                                                                                    keep up the good work us native brooklynites appreciate it.

                                                                                                                    386 Flatbush Avenue Ext, Brooklyn, NY 11201

                                                                                                                    782 Washington Ave, Brooklyn, NY 11238

                                                                                                                    8518 5th Ave, Brooklyn, NY 11209

                                                                                                                    1. re: bklynsausage

                                                                                                                      Hey Sausage,

                                                                                                                      Approval from a native Brooklynite is the highest praise--thank you. I went back to Tom's for another egg cream. The general manager didn't seem to think temperature mattered much. I would have liked to have tried the ice cold kind of egg cream you are talking about. Looks like a trek to Bay Ridge is in order. I want to see for myself what this generation of Brooklynites are missing out on.

                                                                                                                      Thanks for the tip.

                                                                                                                      1. re: chickpea8

                                                                                                                        Great article. I especially appreciated the debunking of the 'mythicalness' of the drink. Hey, it IS possible that you just don't like egg creams. Also try a local diner: Floridian, Mirage, the Arch, El Greco (look them up). The casualness, rather than the specialness, of fountain service and other elements seems to live on only in the large Greek diners. Anywhere else its either nostalgic or hip.

                                                                                                                        BTW, not to be an apostate, but egg creams and the like are really not just a Brooklyn thing. It's a new yawk thing.

                                                                                                                        1. re: snood

                                                                                                                          I love that--It's really not a Brooklyn thing, it's a New Yawk thing.

                                                                                                                          I think I definitely have the makings of Egg Cream 2.0 here. The drink I did like at Tom's was the cherry lime rickey. That was like... summer in a cup. So it may be that I'm more of a lime rickey girl than an egg cream but, I'll need more data before I can know for sure.

                                                                                                                          1. re: chickpea8

                                                                                                                            You are correct it is New Yawk thang... Cherry Lime Rickey is also a very NY item. You really need to have experienced the NY luncheonette of the past they were very special places. Somebody told me that there was one on Chambers St. in the city.. However, it is possible that you just do not like Egg Creams. As hard that is to beleive..


                                                                                                                            1. re: bklynsausage

                                                                                                                              Had the lime rickey on Chambers and was unimpressed by that, or by the one at Eisenberg's (but this is an Outer Borough board. Then, it's possible that outside of Brooklyn or the Bronx, and maybe in Paris, nobody has any taste buds).

                                                                                                                  3. Just make one yourself. U Bet chocolate syrup, cold mild and seltzer or club soda .. I would love the seltzer from the old seltzer bottles that people used to get delivered, as a matter of fact I think there is still a company delivering them to homes I have seen the truck in Brooklyn but can't remember the name of the company.

                                                                                                                    1 Reply
                                                                                                                    1. re: Hydrin


                                                                                                                      I believe the name of the company is Gomberg Seltzer Works. Here is their info: http://www.yelp.com/biz/gomberg-seltz...

                                                                                                                      There's an article about it: http://www.nytimes.com/2007/04/15/nyr...

                                                                                                                      And a movie!