Egg cream

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2 comments on this post.
  1. Bill Schmeer:

    All things New York are not Yiddish. All things Yiddish are not Yiddish. Echt, meaning real, genuine, pure (gold), is a German word, as are many Yiddish words–stein (steen) or (stine)–it’s still German.

  2. Jeff Segall:

    I’d learned “egg cream” was a reshaping from the French “au crème,” meaning “in a creamy style.” Oddly, I cannot find that option anywhere online. Still, I prefer it to what I’ve seen here, given the contributions that the French have made to English and American cuisine.

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