New York City's Top 10 Egg Creams Slideshow

The soda jerks here ain't no jerks when it comes to mixing up a serious egg cream.

George, my favorite Greek waiter ("cheeborger, cheeborger") at this 24-hour diner, tells me an old Jewish customer taught him how to make egg creams.

If you can forgo the greatest malteds in Manhattan, Lex makes a damn fine egg cream.

Oy vey! Their blintzes, chopped liver, and kasha varnishkas poifectly complement the poifect egg cream.

Siphon seltzer bottles are used to make the egg creams here. I recommend ordering one to accompany their famous Heebster sandwich.

I use the egg cream to wash down Veselka's pierogies or to cool the burn from the hot-off-the-grill takoyaki from Otafuku up the street. Octopus and egg creams? Only in New York City.

Frozen milk, soda fountain, and the Sunday Times. Watch for the proper vigorous mixing action with the seltzer running over the back of the spoon.

At this New York City institution you'll find sweet egg creams to enjoy with the top-notch knishes.

The sign outside says that you either get it or you don't. I say get it, the egg cream, that is.

Though Ray's on Avenue A offers multiple flavors (vanilla, coffee, strawberry), a purist will tell you to stick to chocolate.

The only thing better than drinking a Dr. Brown's soda with your pastrami on rye is drinking a large chocolate egg cream. Word to the wise: Ask for it served in a glass rather than a paper cup.