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Aug 21, 2008 02:24 PM

Egg Cream on Long Island

My mother is from the bygone era of soda shoppes and counters in the pharmacies and has been fiending for a decent egg cream. I have moved out of state years ago and I used to be able to make one at the Baskin Robbins I worked at by MacArthur Airport but they have gone down hill since I moved away. Can anyone help my poor mother with her search, I have a feeling she will drive distances if its worth it.

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  1. One of my favorite places to take my kids is Hildebrandt's. Your mom will feel like she has gone back in time, and the food is actually pretty good.

    1. Try Krisch's in Massapequa and Bollinger's in Farmingdale.

      1. Just go to your closest diner, I've never had anyone say they couldn't make it and I always order one.

        1. Why not make one for her yourself. Milk, Seltzer, Chocolate syrup and a stir. Best syrup is from a company called Gills (Eddies of canal street supplier for the old timers)in Brooklyn, Second best is Foxes Ubet available. Btw 1/4 milk, fill with seltzer, add chocolate and stir. For the really deprived add a pretzel on the side for nirvana.

          10 Replies
          1. re: chumly

            I thought it was milk, add syrup, stir & then the seltzer?

            1. re: cavandre

              Big bone of contention. My way is milk, seltzer, wait a minute or two for the thick foam head to develop. Then add the syrup slowly through one spot on the head to pierce through the foam. Then put long spoon through the same spot where the chocolate went through to stir without disturbing the thick foam head. Drink through the head with each sip, never a straw.

              1. re: phantomdoc

                I always did syrup, then milk, then seltzer down the side of glass.

                1. re: coll

                  That could work coll, if you were careful not to mix the milk and syrup at first. It seems to me that the milk and seltzer have a wonderful chemical reaction to create the thick creamy foam that floats on top staying pure white. This is what gives a great egg cream the texture. Sipping some foam with each long draught. No straw, big gulps! Ahh the memories.

                  1. re: phantomdoc

                    Yes, the syrup must remain on the bottom of the glass until you are ready to drink it. I always use a straw myself. That way I can get a little straight syrup if I want! I save the foam for last.

                    1. re: coll

                      To each his own coll, but IMHO you are missing the glorious alchemy of this magical potion by using a straw.

                      1. re: phantomdoc

                        I guess it just doesn't seem ladylike to slurp it down!

                        1. re: coll

                          How do you drink beer? Glass, bottle, can, or straw?
                          Ever had root beer in a frozen mug?

                          Saturday Night Live once had a sketch with Gilda Radnor doing a Harvey Bristol Cream commercial where they had a slogan that "It's downright upright" and she was swigging it from the bottle while slurring her speech, yelling to a guy out the window to come on up.

                          When I enjoy an egg cream it leaves a foam deposit on my moustache, and Mrs. Doc gets a foam deposit on her moustache( just kidding)

                  2. re: coll

                    My recollection of the egg cream from the soda fountains of Yonkers is that it would be made like this: syrup first, then milk, then soda, then stir until frothy, then they would pool some milk or half and half with a spoon along the top, hence, its name. Otherwise, it's just a chocolate soda.

                    1. re: Summerfield

                      The origin of the name is disputed.

            2. Frederick's in great neck is one of the last surviving practicioners of the egg cream on Long Island. The place is known for it.


              Founded in 1951 It was closed for several years but reopened in 2007.