This canto of my epic poem, "Travelin' Travis" describes the steps to making an egg cream. There has been some dispute about this issue. Noted egg cream expert Dave Cook of www.eatingintranslation.com claims that the spoon should be rapidly jiggled up and down while submerged in the egg cream, not stirred round-and-round as described here. I have observed several practitioners of the round-and-round school, but none of the up-and-down faction. When we created them ourselves, we did round-and-round, and frankly, I don't see any reason to denigrate the proud tradition of the egg cream with any juvenile up-and-down-ism.
There was a diner called Key West
where somethin’ strange was cookin’
They treated him great, like a rich potentate
He thought “it’s prob’ly ‘cause I’m so good-lookin”
The soup he ordered to begin
had a big round yellow ball
Matzo, they said, unleavened bread
And he saw the writing on the wall.
He’d grow to love this new cuisine
and maybe all things Jewish.
Oh me, oh my! Corned beef on rye!
Plus pickles, one or two-ish.
And something new he’d never seen
and never heard of either
a chocolate dream called an egg cream
with a spoon used as a beater.
A squirt or two of chocolate syrup
(Fox’s U-Bet, if you have it)
Milk - a dash! Seltzer – a splash!
Then whip that spoon, dagnabbit!
and it foams over the top.
How odd it seems, no eggs, no creams,
but once you’ve had it, you can’t stop.
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