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You never asked what they were doing. It was a very colorful location. Louis Auster ran the place until he died , and then it was turned over to his son Mendy. Life was easy going and the drunks from 3rd avenue or Bowery would wander in once in a while and we would ask them to leave, and not bother our regular customers. The smell of baked good and rye bread baking could drive you crazy. I was one of the grandchildren of Harry Harmatz and was treated like royalty.

I have so many good memories of 2nd Avenue, but all my memories are through the eyes of a child. Remember it was 7 cents for an egg cream and 10 cents for a lime rickey. Pretzels were a penny a piece. I do not remember if there was a sign on the front of the store, but it was always Austers Egg Cream and the neighbors all would go to Austers for a drink.

NYU bought up the property on most of the block and are probably going to build on the site some time in the future. When I was there as a youth, I tasted the original egg cream, and the taste still lingers in my memory. I do not know who invented this drink, and I am not stating that Louis Auster invented the egg cream. What I do state was that he did in fact hide his formula and never allowed anyone to watch him mix his formula.

In later years, Mendy Auster used to lock himself in and boil the mixture up and put it up in glass gallon containers. The drink was memorable, and had a true chocolate base which was not overly sweet, but rather mellow. I do know that every cab driver in New York City would take out of towners, who requested a taste of New York, to Austers.

Most of the east-siders would visit this site because he made the best tasting drink in the city. Sitting down and writing these pages have brought so many flashbacks to the booming 2nd Avenue of my youth. I used to buy and egg cream for 12 cents and would pay twenty dollars for that same drink today. According to legend, Louis Auster was approached by a national ice cream chain, and they offered to buy the rights to the Egg Cream for a fairly small sum.

When Louis Auster turned them down, one of the executives called him by a racial slur, and Auster vowed to take the Egg Cream formula to his grave. He died without revealing his original recipe and the origin of the name, and to this day his family has keep the secret.

As the Auster family were Jewish, as were most of his customers at the time the Egg Cream was invented, it is possible the Egg Cream is actually a Yiddish name or phrase that has been Americanized. Bonni writes, "My Dad made egg creams all the time at his old-fashioned drug store and luncheonette, called Joe Fordham Pharmacy, that was at Kings Highway and East 5th Street in Brooklyn. Egg creams were traditionally made in a small Coca-Coca glass. Two cents plain was both the cost and the name of a plain glass of seltzer.

When Dad heard that my mother had given birth to me, around a. Add seltzer or club soda to within 1 inch of the top of the glass; stir vigorously with a long spoon this will cause it to become white and bubbly with a good head of foam. Very gently pour 2 tablespoons of chocolate syrup slowly down the inside of the glass; briskly stir with a long spoon only at the bottom of the glass where the chocolate sits.

The resulting drink should have a dark brown bottom and a 1-inch high pure white foam top if you mix it too much, the foam disappears. Do not let the prepared Egg Cream sit for a long period of time 5 minutes or more as it will go flat. I am a punster and great with words. The most logical answer as to how it got its name: when made properly, it has a foamy froth on top that resembles beaten egg whites or the foam from a cappuccino.

I also have no idea why you gave that reader the time of day, as his theory made very little sense. I adore eggcreams and learned to make a pretty good one???? I also remember the wooden crate filled with seltzer bottles in the hallways. In this recipe I wonder if it is as good with club soda as bottled seltzer? I have to try it again! Also… I think Hy Tulip made them too. Born in Cuba, grew up in Puerto Rico, landed in Manhattan at 21 years old. If any of my friends or family goes to New York I asked them to bring me some U-bet.

I am 80 years old — when I was 12, I worked in a jewish luncheonette. My mother said that during the depression, mothers would send their kids to the candy store with the white of an egg to put in a soda for protein and hence the name egg cream. When ordering at tge Gem Spa be sure to tell them that you will stay in the store to drink it aif.

And it will feel more auhentic. They were amazing!!! Note to Vinny Montello of Bensonhurst — No, Hy Tulip would never have made egg creams because they were a strictly kosher restaurant and no dairy was served there. Gem Spa! I started going to concerts at the old 2nd Ave. Several places in my Queens neighborhood made them, but… HA! I went to PS on 60th and 4th ave. Grandpa Louis Auster had at least 2 stores before he opened on 2nd Ave.

My dad Julius, his son, had our store on 3rd St. D in Manhattan. At 9 years old I served the delicious drinks to customers on the lower East Side. None of the other named places served the original and not UBet drinks. WhenI got into a taxi on Broadway and said going to 3rd St.

Born in the heart of Brooklyn. If I could only remember the name. Does anyone remember Blossom Brand chocolate syrup being used to make egg creams in New York candy stores. Any other story is false. I drank plenty of them. The best egg creams I ever had were on 18th Ave between 69th and 70th ST in Bensonhurst, in Meyers a German luncheonette with a great soda fountain. Like you could ever get a great egg cream here! They used the original UBet syrup as well and taught me how to make it.

I forgot to mention that most recipes online do not tell you how to make the egg cream correctly so I will. Now use the spoon and mix to create the foam. We were fat an always on a diet. But I did on occasion get an egg creme at a luncheonette. From Wikipedia, the free encyclopedia. Not to be confused with Creme Egg. Retrieved 12 March Archived from the original on 31 March The Evening Independent. Retrieved 29 March The New Yorker. Encyclopedia of American Food and Drink. Lebhar-Friedman:New York.

Jewish Telegraphic Agency. Jews of Brooklyn. What's Cooking America. City Room. The New York Times Company. Drink portal. Jewish cuisine. Bamia Dolma Stuffed cabbage Tzimmes. List of foods with religious symbolism List of Jewish cuisine dishes List of kosher restaurants List of restaurants in Israel.

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