If you grew up in New York or know someone who did…. or if you’ve ever visited and wanted a true New York diner experience, I’m sure you know about egg creams.  Containing neither egg nor cream, and dating back to the early 1900’s, it is basically a chocolate soda… but not!

For me, it’s the ultimate comfort — my “martini” at the end of a long day, or a refreshing accompaniment to a corned beef on rye.  An egg cream only has three ingredients and takes just a minute to make.  It’s sweet but not too sweet, bubbly but not too bubbly, and it tastes chocolate-y but doesn’t contain ice cream.   It’s a perfect drink … and my all-time guilty pleasure! 🙂

Lately, though, the egg cream has come under scrutiny, with celebrity chefs and even other New Yorkers claiming the right way to make it is to start with carbonated water, then add the other ingredients. Uh uh.

I am here to tell you that I know from whence I speak!  Having learned from the best candy store soda jerks in the Bronx, and having given more than one chef in California the proper instruction on how to make the perfect egg cream, I consider myself a connoisseur of this delightful beverage, and I warn you not to heed any other method but this one.   It’s the tried and true, century old reminder of New York, a city that’s going through some tough stuff these days, but still knows how to make the perfect egg cream.  That will never change.