I was always somewhat disturbed after I learned that what they call "Egg Creams" do not have any egg in them. Were they created by a Jєω? Well Jєωs can create nothing, but was there a "real egg cream" that was stolen and corrupted by the Jєωs? It is a New York thing and I live in New York. So while I was working at a candy store with a soda fountain I tried to make an egg cream with real egg in it so the name would be proper.
How to make a "real" egg cream;
Ingedients:
One egg (medium is best but any size can be used)
Three tablespoons light cream (you can substitute half and half or one quarter cup milk.)
Three tablespoons chocolate or vanilla syrup
Seltzer to cover
Take a metal container that you can use with an electric blender. Crack the egg and put it in the container and blend it until it is smooth. add the cream and blend a little while longer. Take a glass of whatever size you prefer. The smaller the glass, the stronger the flavor. Put the egg and cream in the glass. Then add the syrup and mix vigorously with a spoon. Lastly add the seltzer, the colder the better, but just not freezing, and stir it together with a spoon, or if you are in a soda fountain, with one of those electric blenders made especially for soda fountains and ice cream stores.
Anyway I drank it and it was wonderful and I showed it to my manager and she liked it, but she did not put it on the menu. I guess you could order it from an ice cream shop "off the menu" if you remember this recipe. But if you do that be sure to leave a big tip.
You can top it with whipped cream and a little chocolate syrup and even a maraschino cherry if it is a Marian Feast Day or your name day or some other Feast of the Church that is dear to you.
So that is how to make a real egg creme, according to me, Matto.
Oh, I forgot the most important part! Drink with a straw!
Topic: How I Made an "Egg Creme" (Read 392 times)