New York Egg Creams Recipes

Steps:

• Put chocolate syrup in glass and add milk.
• While beating with fork, slowly pour in club soda until frothy.

Steps:

• 1. Combine 2 tablespoons of the chocolate syrup and 1 ounze of half-and-half into the bottom of a soda glass.
• 2. Stir it with a long spoon to combine.
• 3. Add the cold seltzer water to the top of the glass and serve it with a cute drinking straw.
• 4. Repeat for the remaining 3 glasses. Enjoy!

Steps:

• Place chocolate syrup into tall glass. Add milk and stir. Add seltzer and stir.

Steps:

• Pour the milk into a freezer-proof container and freeze until the milk begins to freeze a little, 40 minutes to 1 hour. It should not be frozen solid, but have milk ice floating on top and attached to the sides. The colder it is, the better your egg cream will come out.
• Spoon the chocolate syrup into the bottom of a tall 10-ounce glass. Pour in the milk (it should only come about halfway up to leave room for the seltzer). Slide a long spoon into the glass, and then bounce the spoon up and down and stir just slightly to agitate the chocolate syrup at the bottom of the glass. Pour in the seltzer water while continuing the bounce the spoon. This method combines the syrup and seltzer and creates the frothy milk on top. The more you bounce the more bubbles you'll get. This is the old school method, and how those fountain shops got that amazing froth on top. If it's not working for you - abandon ship and use an electric frother or a blender. It will still be delicious!

Steps:

• Set a rack in the middle of the oven and preheat to 400 degrees. In a small sauté pan, melt the butter over medium heat. Add the leeks, a splash of water and a pinch of salt and cook until the leeks are tender, about 2 minutes. Add the herbs and transfer to a 6-inch cazuela, cocotte or other ceramic dish, covering the bottom with the butter, leeks and herbs.
• Crack the egg into the middle of the dish. Add enough half-and-half to barely cover the white. Sprinkle with salt and coarsely ground pepper. Cook until the white is set, 8 to 12 minutes. Serve with grilled or toasted bread.

Steps:

• In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
• Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
• Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.

Steps:

• Pour the seltzer into the glass first or it may bubble out of the glass. Pour in milk and stir in chocolate syrup until dissolved.

Steps:

• pour syrup into a tall glass.
• add milk and stir.
• while stirring add seltzer.
• if it bubbles out of the cup you made it right- enjoy!

Steps:

• Pour the chocolate syrup in the bottom of a nice glass.
• Pour the creamer on top of the chocolate syrup.
• Add the seltzer or sparkling water.
• Stir and a nice head of foam should develop on top of the chocolate/milk mixture.
• Bon Appetit!