Egg cream

From WikiMD.org
Jump to navigation Jump to search

Egg Cream

Egg Cream (pronunciation: /ɛg kri:m/) is a popular beverage that originated in the United States, specifically in New York City. Despite its name, the drink does not contain any eggs or cream.

Etymology

The term "Egg Cream" is believed to have originated from the Yiddish phrase "echt keem," which translates to "pure sweetness." However, there are several theories about the origin of the name, and the exact etymology remains uncertain.

Ingredients

An Egg Cream is traditionally made with three key ingredients: milk, carbonated water, and chocolate syrup. Some variations may include vanilla syrup instead of chocolate.

Preparation

To prepare an Egg Cream, one part milk is poured into a tall glass, followed by the addition of two parts carbonated water. Chocolate or vanilla syrup is then added, and the mixture is stirred until a frothy head forms at the top of the glass.

Variations

There are several variations of the Egg Cream, including the Vanilla Egg Cream and the Coffee Egg Cream. These variations substitute the chocolate syrup with vanilla or coffee syrup, respectively.

Cultural Significance

The Egg Cream is a significant part of New York City's culinary history. It is often associated with the city's Jewish community and the soda fountain culture of the early 20th century.

Related Terms

  • Soda Fountain: A commercial establishment where patrons could order carbonated drinks.
  • Milkshake: A cold beverage made from milk, ice cream, and flavorings or sweeteners such as fruit syrup or chocolate sauce.
  • Float (drink): A dessert drink that combines ice cream and a soft drink.

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski