The History Of NYC’s Whimsical Egg Cream Soda
NEWS
By ELIAS NASH
Exclusive to New York City and predominantly found in soda fountains, the egg cream or egg cream soda consists of milk, chocolate syrup (specifically Fox’s U-Bet), and seltzer water.
The origin of the egg cream’s name remains uncertain, with some speculating that it might be due to the frothy head resembling whipped egg whites.
A theory suggests that it was invented in the 1880s by Yiddish theater star Boris Thomashevky, who ordered a “chocolat et crème” at a Lower East Side soda fountain.
However, the widely accepted narrative attributes egg cream’s invention to Louis Auster, a candy shop proprietor who apparently created it by mistake in the 1890s or early 1900s.
Auster was secretive about the recipe, especially the chocolate syrup, but Fox’s U-Bet, established in 1903, became the standard syrup for those aiming to replicate the concoction.
All-in-all, the egg cream has deep roots in New York City's Jewish community, evident from its origin story involving Jewish immigrants Louis Auster and Boris Thomashevsky.
The connection continues with Fox’s U-Bet Syrup, created by Jewish Brooklynite Herman Fox, and the Jewish affinity for seltzer water, which has a rich history from Europe to America.
Egg creams remain popular in Jewish enclaves like the Lower East Side, with backing from notable figures like Mel Brooks and Lou Reed, who paid homage to the drink in a song.