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egg creams

ratatosk | Sep 26, 2003 12:29 AM

Good Morning.

I looked a bit, but I was unable to find a previous thread on this topic, although I am sure there has been one.

Where are the best egg creams? For that matter, what do you think makes one egg cream better than another? And what is the best technique for making them at home?

I was recently in a position to have regular access to a soda fountain, and one of the options gave you carbonated water with no syrup. I experimented using various grades (whole, 2%, skim) of milk, and hershey's syrup, and eventually decided that the appropriate ratio was something like 1 part syrup, 2 parts milk, and 2-3 parts soda - I would mix the milk and syrup beforehand, then add the syrup, stirring it in to capture as much carbonation as possible. Now that I don't have a soda fountain anymore, I can't make egg creams anymore. I tried bottled soda, and it isn't nearly fizzy enough. Would a seltzer bottle work? Any other ideas or comments?

Good Night.

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