h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Hello,

I should mention that the recipe is only an approximation of the original recipe. We still don't know what were the original measurements or even all the ingredients in Auster's egg creams. All I can really guess is that they were kosher, but that's it. Also, apparently eggs were in other fountain drinks at the time, so they could've been in the original formula (there is no end of speculation on the name).

I was at a store recently that was selling Egg Cream recipe glasses with lines marked for the levels of Seltzer and Milk.

Yours,
Jake

We were deciding what to serve at the Iris Cafe
( http://www.bbc.co.uk/h2g2/guide/A517934 )
And I gave a long list of New York foods. Thanks for the description of egg creams! I'm putting a link to your Entry so everyone knows what I'm talking about!

Willing to write one about knishes?

Hello,

I suppose I could go write one, but then I'd have to do "research" You know, we also need an entry on Mallomars or Black & White Cookies or pizza. Lots of research for me...

Yours,
Jake

Sorry, didn't mean to mention the "R" word ...

What do you know, I've been thinking of doing an entry about knishes if one hasn't been done already--now that I'm eating them on a regular basis again (they're sort of a spring-fall food for me, I don't know why).

Anyway, this is a great entry (hello, Jake!) I'm really here to take umbrage with the recipe. It's not the proportions of ingredients--that seems to be as much a matter of personal taste as anything--but the way that you make them at home, without the aid of the nuclear-powered seltzer available to diners and delis.

After all, part of the coolness of the egg cream is the head that you can get on it--but you won't get the head unless you do as I say.

First, mix your milk and your chocolate syrup together in the glass (this should produce a very dark chocolate milk that only the foolhardy would consider drinking as is). Then, slowly pour in the seltzer, all the while agitating the liquid in the glass with a spoon. The more you agitate while pouring, the mightier the head will become. If done correctly, you should be able to watch the head grow and settle as it does in a pint of stout--and the head will be of a most excellent chocolatey flavor.

Mmmmm!

Oh stop! Now I feel the urge to run out and get an egg cream!

Hello,

Hey, Dr. Funk, long time no talk. I've been rather busy lately. Anyhoo...

It's true that the diners have amazing seltzer, not just because it hasn't been sitting at the grocery store for a week before you buy it and stick it in your fridge for another week. But I like your style of preparation, since it does have some of the oomph. It's nicer. Maybe we can get them to change it.

I think you should do an entry on Knishes then (ever been to Schimmel's Knishery on Houston Street?). But I get to do blintzes perhaps and definitely an entry on 24-hour pierogie joints (what would I do after drunken binges otherwise?)

Yours,
Jake

Hello,

True pierogie fact. If you stand on Fifth Ave and Eighth Street, and the wind is blowing from the east, it smells like Pierogies. It gets me hungry sometimes. But the local pizza spot likes roasting garlic, and that's even worse to get me starving when I'm walking home.

Yours,
Jake

Hello,

I found another recipe that seems pretty good. Unfortunately, I dare not post it here (I didn't write it), and I can't just give you the link directly. Indirectly, though, you can check out the [URL removed by moderator], especially /writing/eggcream.html

Yours,
Jake

Has anyone been to a cafe in Amsterdam called Egg Cream? Don't know if they sold said drink, but it was a cool place for breakfast as I seem to remember. I thought the name was a joke on Cream Egg ( An egg shaped chocolate with sickly "cream" inside, sold in the UK by Cadburys). But now I know. I think it is closed now... shame

Has anyone been to a cafe in Amsterdam called Egg Cream? Don't know if they sold said drink, but it was a cool place for breakfast as I seem to remember. I thought the name was a joke on Cream Egg ( An egg shaped chocolate with sickly "cream" inside, sold in the UK by Cadburys). But now I know. I think it is closed now... shame

Your recipe amounts are as follows:

1/5 of the glass is milk - This ALWAYS goes in first.
U-bet's chocolate syrup to taste (some people like a more chocolatey egg cream). The syrup must go in after the milk.

Do NOT, repeat, do not mix together yet.

Now that you have the 2 layer, add the seltzer to fill the glass 3/4 of the way up leaving room for the "head" to form when you stir briskly with a sundae or iced tead spoon or a long fork. My mother had a fork she called the egg cream fork and it had a really long handle.

Now if you can get the seltzer that comes in the old fashioned siphon bottles, that works best, giving it that extra Umph. If not, use seltzer only from freshly opened bottles. If the bottle has been open for more than one day don't make an egg cream with it. It'll be flat and tasteless. And NEVER use club soda. It'll turn the drink into cleaning fluid.

And for all those wishing to have Mallowmars, you have 2 more weeks to buy them before they disappear from the shelves for the summer.