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	Egg cream - Wikipedia, the free encyclopedia
		An egg cream is a classic New York City beverage consisting of chocolate syrup (Almost always Fox's U-bet chocolate syrup in New York), milk, and seltzer (soda water), probably dating from the late 19th century, and is especially associated with Brooklyn, home of its inventor, candy shop owner Louis Auster.
		The egg cream is almost exclusively a fountain drink; although there have been several attempts to bottle it none have been wholly successful, as its fresh taste and characteristic head requires mixing of the ingredients just before drinking.
		In Louise Fitzhugh's book Harriet the Spy, an egg cream is Harriet's favorite drink, and she often had one while reviewing her case files in a diner.
	en.wikipedia.org /wiki/Egg_cream (570 words)

	Why Do They Call it an Egg Cream?
		According to NYCA, the original egg cream was produced in Manhattan.
		The syrup which was used was made with eggs, and cream was used to give it a richer taste.
		The egg and cream issues aside, most locals agree that traditional New York egg creams were made by placing a small amount of chocolate or vanilla syrup at the bottom of a tall glass.
	www.nycvisit.com /content/index.cfm?pagePkey=674 (372 words)

	Low Carb Luxury: History of the New York Egg Cream
		When Louis Auster created the Egg Cream it originally contained both eggs and cream and that was were the name came from.
		Eggs and cream were both very popular ingredients in better sodas at the time, but added to the cost of the drink.
		Initially, each of the different soda fountains produced widely different versions of the Egg Cream, but eventually a formula consisting of seltzer water (3/4 of a glass), chocolate syrup (usually Fox's U-Bet, 1-2 oz.), and either cream or milk (not too much) was settled upon.
	www.lowcarbluxury.com /eggcream.html (1048 words)

	Timely Topic: Salmonella and Eggs
		While the number of eggs affected is less than 1 in 10,000, there have been scattered outbreaks of foodborne illness due to this organism in the past several years.
		This includes "health-food" milk shakes with raw eggs, traditional Caesar salad dressing, hollandaise sauce, homemade mayonnaise, homemade ice cream or eggnog made from recipes in which the raw egg ingredients are not cooked.
		Egg mixtures are safe if they reach 160 degrees F. Use a thermometer or heat gently until the mixture coats a metal spoon.
	www.oznet.ksu.edu /humannutrition/_timely/EGGS.htm (660 words)

	The Food Timeline: history notes--ice cream
		We have Mexican fried ice cream served with cornflake crusts and Japanese ice cream tempura.
		Ice cream, ices and other frosty treats were sold in cities, amusement parks, boardwalks and and resort areas in the late 19th/early 20th centuries by a number of portable vehicles.
		Ice cream, ices and other frosty treats were sold in cities, amusement parks, boardwalks and and resort areas in the during WWI by a number of portable vehicles.
	www.foodtimeline.org /foodicecream.html (8010 words)

	Egg Cream
		After repeating the foreign term "egg cream" and pointing to the menu, the staff huddled and pulled the company recipe book from the shelf.
		The original egg cream was made from a paste that was made from cream, chocolate syrup, and eggs.
		This produced the foamy head that was and is synonymous with the perfect egg cream.
	www.gerritsenmemories.com /hist_stor/eggcream.htm (499 words)

	Ice Cream Cone Energy Egg - Singing Woods
		The egg also grounds you to the earth so that you are mentally and emotionally clearer and are less of a foreigner walking on Planet Earth.
		The bottom of the egg is your four-foot-wide portion of the circumference of the earth (approximately your peripheral vision as you look down), and the sides of the egg end at the cone on which you are standing.
		While the egg is permanent, imagining and feeling the crystals in middle earth, the cone, the spirals, and the thick liquid and bubbles, causes it to "top off" (fill any parts that may need a refill).
	www.singingwoods.org /article_icecream.phtml (1770 words)

	For Chocolate Lovers Only by Stephanie Zonis: Mom and Dad's Egg Cream - Recipe on StarChefs (Site not responding. Last check: 2007-10-09)
		When I was researching egg creams, I became interested in their history, and there’s a great deal of uncertainty and confusion about it.
		As seems to be the case with a number of foods, everyone has their own way of making egg creams, and everyone insists theirs is the best.
		My egg cream is somewhat unorthodox, as I use neither the traditional brand of chocolate syrup nor a siphon bottle for my seltzer water.
	www.starchefs.com /chocolate_lovers/2004/html/june/egg_cream_s_zonis.shtml (588 words)

	Cream
		Ashbourne Irish Cream Liqueur was born of the desire to develop a premium, high quality cream liqueur with home-grown Irish ingredients and native Waterford expertise.
		Egg Nog is a traditional holiday drink brought to America in the late 1700s by European settlers.
		Cream and heather honey with the bite of aged malt whiskies.
	www.internetwines.com /spirits-liqueur-cream.html (2215 words)

	CHOCOLATE EGG CREAM (Site not responding. Last check: 2007-10-09)
		A chocolate egg cream is like a chocolate ice cream soda made without the chocolate ice cream.
		For years, I have made egg creams in front of my children where they've watched me step-by-step making sure no egg was in it.
		The egg cream experts of old used to say 3 teaspoons of chocolate syrup is the right amount.
	www.writefunny.com /chocolateeggcream.html (527 words)

	[No title]
		In a bowl whisk together the oil, the egg yolks, the orange juice, the zest, and the vanilla and whisk the mixture into the flour mixture, whisking until the batter is smooth.
		In a large bowl with an electric mixer cream the butter with 1 cup of the sugar and the zest until the mixture is light and fluffy.
		In a bowl beat together the eggs and the sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted and beat in the cream cheese.
	dinnercoop.cs.cmu.edu /dinnercoop/Recipes/cookbook/part6b.html (10737 words)

	BeautyBuzz
		Egg Cream Cleanser with Egg and Honey — A firming, hydrating and exfoliating cleanser that is enriched with natural cleansing beads and a unique combination of extracts that provide a firmer, healthier and younger complexion.
		Egg Cream Instant Face Lifting and Contouring Treatment with Egg and Honey — A potent serum that immediately works to lift and contour the skin, created with a blend of ingredients that are only effective when contained in this special solution.
		Egg Cream Collection and other JOEY NEW YORK products are available at Henri Bendel, Fred Segal, Brownes & Co. Apothecary, Stanley Korshak, Sephora, sephora.com, and ibeauty.com or by calling 1.800.563.9691.
	www.beautybuzz.com /SkinCare/index.asp?ArticleID=134 (362 words)

	Ana Taveira's Azores traditional recipes - Ice-cream
		Beat the egg yolks with the sugar, add the juice powder, whipping cream and the stiffed egg whites.
		Beat the egg white with the remaining sugar and mix to the frozen mixture.
		Cover with melted chocolate or egg cream (300 grs sugar covered with water on top of the stove until is melted and a bit thick.
	www.geocities.com /TheTropics/4338/summer.html (1027 words)

	FORWARD : Arts & Letters (Site not responding. Last check: 2007-10-09)
		In much later years, this chocolate nectar of the gods was lost to civilization and a bogus substitute of regular chocolate syrup (sans eggs and cream in the formula), plus milk plus seltzer, was a pathetic attempt to imitate the inimitable.
		It was always called an egg cream, though in time people began to wonder, as you have 40 years later, why a drink without an egg and cream would be called an egg cream.
		Haber, whose knowledge of egg creams ranged as far south as Houston Street, was not familiar with Uncle Hymie's, a single block from Auster's; yet perhaps 7th Street was as far north as he cared to range.
	www.forward.com /issues/2001/01.08.17/arts5.html (767 words)

	NewYorkFirst.com: - Moved
		Born of the soda fountain era, the legendary Egg Cream is deceptive, for its flavor and texture depend entirely on the correct preparation.
		Egg creams were so popular in Brooklyn that author Elliot Willensky writes "a candy store minus an Egg Cream, in Brooklyn at least, was as difficult to conceive of as the Earth without gravity."
		Included with each Egg Cream Kit is the Official Owner's Manual, containing everything you ever wanted to know about the traditional drink served in the soda fountains of Brooklyn for generations.
	www.newyorkfirst.com /gifts/1002.html (499 words)

	New York Egg Cream
		A real egg cream demands the use of real Brooklyn (Kings County, New York) tap water for making the seltzer, but that a story for another time.
		It is essential to create an authentic New York Egg Cream (there's no egg in it so consider it "Brooklyneze" for "Taste This").
		Egg Creams are a frothy chocolate milk beverage with beautiful three and four color layers which only come with years of practice and an advanced degree in Applied Creaminetics.
	kegman.net /egg_cream.html (467 words)

	GourmetSleuth - What to do with left over egg yolks
		The stabilized yolks may be dropped, one egg yolk in each section of a ice cube tray and frozen.
		Egg equivalent information was based on an article by Fine Cooking Magazine.
		Egg yolks are blended with Marsala and cooked over a double boiler, served warm.
	www.gourmetsleuth.com /leftovereggyolks.htm (601 words)

	The REAL NYC Egg Cream by Jay Keller (Site not responding. Last check: 2007-10-09)
		The Chocolate Egg Cream (which, as you probably know, contains neither eggs nor cream) is considered by many to be the most delicious fountain drink ever created.
		Don't use anything but whole milk if you want to call it a real egg cream, this beverage comes from an era when men were men and milk was milk.
		The vanilla egg cream was never as common as the chocolate, but some people think that it's even more delicious.
	www.hometheaterbuff.com /cooking-eggcream.html (820 words)

	BBC - h2g2 - The Egg Cream - A533792
		A New York delicacy, the Egg Cream is a beverage of mystery.
		When made properly, the taste is also rather surprising; it's similar to an ice cream soda made with melted ice cream and lots of chocolate syrup.
		Egg creams can be found all over New York City, especially in the cheaper diners and delicatessens.
	www.bbc.co.uk /dna/h2g2/alabaster/A533792 (522 words)

	Babe's Cookbook For Bikers Egg-Cream-Garlic-Pasta (Site not responding. Last check: 2007-10-09)
		On the side, in a creal bowl, combine about a half of a carton of whipping cream and about 4 or 5 egg yokes only.
		After draining hot pasta in collander, pour pasta back in kettle and quickly toss in the oil and sauteed zuchini or bacon in small bits with the oil etc. This is done quickly so the pasta is still steaming hot when you pour over the egg-cream mix.
		The heat of the pasta cooks the egg and cream.
	www.babeonhd.com /cgi-bin/cookbook/sefer.cgi?display:972717613-27205.txt (125 words)

	Jeff's New York Egg Cream - The BevNET.com Review
		In 1990's the founders of Egg Cream America developed their initial corporate mission - in simpler terms, to put the delicious fountain egg cream in a bottle for mass consumption.
		Yesterday's egg cream is today's dairy based carbonated beverage and we consider ourselves the next link in the continuing saga of egg cream.
		Jeff's Coffee Dream Soda isn't exactly an egg cream, but rather a hybrid soda that's a mix of a chocolate soda and a coffee soda.
	www.bevnet.com /reviews/jeffs (761 words)

	Traditional Holiday Egg Nog Recipe - Cocktails
		Traditionally, the most important part of making egg nog was using a lot of eggs and preparing them properly.
		There are as many opinions on what makes the "perfect" egg nog as there are egg nog tasters, so feel free to let your own bias guide you when making yours.
		Beat egg yolks with sugar on low speed in a large bowl until mixed.
	www.bellaonline.com /articles/art7285.asp (401 words)

	CGL Favorites
		This is a list of ice cream recipes that were among the favorites in the lab.
		Note that the recipes here are for an ice cream maker that is a bit larger than most home machines; you may want to scale down the recipes a bit.
		Be careful with the cream: If you decrease the milkfat content, then the ice cream will be slushy and have a poor texture.
	www.cgl.uwaterloo.ca /~smann/IceCream/CGL.html (1282 words)

	Key Lime Pie - COLLECTION
		Preheat the oven to 300 degrees F. In a food processor or blender, combine the egg yolks, cream cheese, condensed milk, and lime juice and process until smooth.
		To make meringue,heat the egg whites and sugar in the top of a double boiler,stirring frequently,to 110 degrees.Beat on high speed until stiff peaks are formed.Top the frozen pie and return it to the freezer until ready to serve.It keeps for several days.
		Prepare filling: In top of double boiler using wire whisk,beat egg yolks,lime juice,1/3 cup sugar and salt until well blended.Set over simmering water;cook about 5 minutes,stirring constantly until mixture is thick enough to coat back of metal spoon.Remove from heat; stir in 1 tbsp.
	www.cs.cmu.edu /People/mjw/recipes/pie/sweet/key-lime-coll-2.html (1041 words)

	Eggcream America, Inc. (about egg creams) (Site not responding. Last check: 2007-10-09)
		As a company, it is our wish to make egg cream a part of your children's future memories.
		For those of you interested in the historical details, it is rumored that the first product that could be described as an egg cream was developed during the early 1890's by Louis Auster, a Jewish immigrant who owned a candy store in Brooklyn.
		The egg cream tradition lives on throughout the U.S. In 1990's the founders of Egg Cream America developed their initial corporate mission - in simpler terms, to put the delicious fountain egg cream in a bottle for mass consumption.
	getcreamed.com /aboutus.html (563 words)

	Saveur - Duck Egg Custard
		Larger than chicken eggs, duck eggs add rich flavor and silky texture to this dish from chef Lauren Lyle of Bay Wolf.
		Combine cream and sugar in a small heavy-bottomed saucepan over medium heat, and stir with a wooden spoon until sugar has dissolved, about 7 minutes.
		Gradually add egg-cream mixture back into the hot cream in the saucepan, stirring constantly with a wooden spoon.
	saveur.com /article.jsp?ID=15408&typeID=120 (161 words)

	Pumpkin-Cream Cheese Muffins (Site not responding. Last check: 2007-10-09)
		In a medium bowl, mix egg, brown sugar, pumpkin, and cooking oil.
		In another bowl, combine cream cheese, egg white, and granulated sugar.
		Microcook the muffins, 6 at a time, on 100 percent power (high) for 2 to 3 minutes or until the muffins are just done, giving pan a half-turn every minute.
	ww4.bhg.com /bhg/recipe/recipedetail.jhtml?recipeId=34446 (148 words)

	Food Network: Frozen Chocolate Malted Egg Cream
		Transfer to an ice cream maker and freeze according to the manufacturer's instructions.
		cream in a storage container and freeze until firm.
		Serve garnished with whipped cream and mint sprigs.
	www.foodtv.com /food/cda/recipe_print/0,1946,FOOD_9936_18734_PRINT-RECIPE-3X5-CARD,00.html (95 words)

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