Yes, there are Egg Creams in L.A., and these are Top-Notch
Oddly enough, there’s no egg and (traditionally) no cream in egg creams. And there’s the rub. Like prunes with their unsavory associations, egg creams might benefit from a little creative rebranding — with a name like, say, milk chocolate soda. But for the initiated, egg creams are both delicious and nostalgic, reminiscent of Brooklyn pharmacies at the turn of the last century, soda jerks in the fifties and old-school delis.
Egg creams take three simple ingredients — flavored syrup, milk and seltzer — and whip them swiftly into a frenzy, until they come to a bubbly head. It’s best to drink these quickly, and as cold and frothy as possible.
Once ubiquitous, and thought to have health benefits, the egg cream has gotten more elusive over the decades. Luckily, just when it seems like the egg cream may be going the way of the soda fountain, someone puts it back on the menu. In this case, Wexler’s deli in Grand Central Market recognized the importance of the drink in the classic deli pantheon and hopefully put the humble egg cream on a path to gaining back some of its former glory.