Egg Shake Recipe

Looking for a change? Choose an authentic egg shake recipe and have fun making what the old time soda fountain operators called Egg Shakes. They are similar to an eggnog yet very different having a wide variety of flavor ingredients.

Some egg shakes call for milk as their base, while others call for sparkling soda water and flavored soda syrups. The rich foamy shakes are not only healthy and delicious, but they spark great conversation.

Old Time Egg Shake Recipes

The Dispenser's Formulary or Soda Water Guide (1915)

Adding an Egg to the ShakerAdding an Egg to the Shaker to Make an Egg Shake
(Source: ©Serreitor/

Egg shake recipes call for raw, uncooked eggs. To avoid any health risk, please read my Raw Eggs and Salmonella article for simple instructions on how to safely use raw eggs in recipes.

Genuine Egg Shake With Milk

Whenever the soda jerk had added an egg to a milkshake before shaking, it became an Egg Shake. Acidic soda syrups should NEVER be used in an egg shake recipe that calls for milk, as the acid tends to curdle the milk.

1 ounce any desired flavor of soda syrup, 1/4 glassful finely shaved ice, enough milk to make 12 ounces, 1 egg. Shake and strain. This formula makes a genuine egg shake. Use very little ice. Charge 15 cents.

Sportsman's Shake

One fresh egg, 1 dash strawberry syrup, 1 teaspoonful sugar. Place in a glass in the order named and fill with milk; shake well and strain in glass. Top off with grated nutmeg. Charge 15 cents.

Egg Vichy

One egg, 1/2 glass shaved ice, 1 ounce pure water. Shake thoroughly; then add slowly, while constantly stirring enough Vichy water (or soda water) to fill the glass. Price—12 ounces, 10 cents.

Chocolate Egg Shake

Customers at a Drug Store Soda FountainEverybody Wants an Egg Shake
(Source: ©everett255/

2 ounces chocolate syrup, 1 scoop cracked ice, 1 egg, enough milk to nearly fill glass. Pour the syrup into the glass, add the egg, and cracked ice, then fill the shaker about one-third full of milk and shake.

Finally, add the balance of the milk to fill the shaker about two-thirds full. Shake well and strain into a clean glass. Top off with a little powdered mace, nutmeg, or cinnamon.

The above formula is recommended for making a chocolate egg shake. Price—12 ounces, 15 cents.

Egg Chocolate

1 ounce chocolate syrup, white and yolk of 1 egg, small quantity of crushed ice. Shake well, then add plain carbonated water sufficient to fill tumbler.

Stir with twist bar spoon, strain, then pour alternatively from tumbler to shaker, and serve. This drink is rather thin and should not be priced at more than 10 cents.

Conger's Egg Chocolate

1 ounce chocolate syrup, 1/2 ounce vanilla syrup, 1 egg, piece if ice size of walnut. Shake well together, add plain soda and pour from shaker to glass three times; top off with nutmeg. Price 12 ounces—10 cents.

Hawaiian Chocolate Shake

This egg shake recipe calls for vanilla ice cream and tastes somewhat similar to a chocolate ice cream soda.

Break and separate an egg; beat up the white with half an ounce of chocolate syrup, and the yolk with a similar quantity of pineapple crushed fruit syrup; beat the two mixtures well together and then shake up with an ounce of chocolate syrup and a scoopful of vanilla ice cream.

Pour into a 12-ounce glass and fill with carbonated water, fine stream. Serve with two straws. This formula may be much improved by dispensing all milk instead of carbonated water and charging 20 cents for 12 ounces. —Beverly F. Towne

American Gentleman

Juice of 1 orange, 3 teaspoons powdered sugar, 1 egg, 1 ounce grape juice, 1/4 ounce port wine, small quantity shaved ice. Add ingredients to glass, fill glass with plain water; shake, put in 12-ounce lemonade glass, finish with a slice of pineapple and a cherry.

The "American Gentleman" may be livened up by the application of a little carbonated water. Price—12 ounces, 20 cents.

Big Gun Egg Shake

Juice of 1 lemon, 1 egg, 1 tablespoonful powdered sugar, 2 ounces shaved ice. Shake thoroughly, strain into a 12-ounce glass, and fill with ginger ale. The Big Gun Egg is a good thirst quencher. Charge 15 cents.

Cupid's Delight

This egg shake recipe calls for vanilla ice cream and pineapple ice making it a veritable ice cream sundae in a glass.

Use a lemonade shaker. Put in a scoopful of soft vanilla ice cream, 2 teaspoonfuls pulverized sugar, one scoopful of pineapple ice, and one egg; beat the mixture well with a spoon and pour on a fine stream of carbonated water to make a 12-ounce drink; top off with whipped cream and serve with two straws.

No syrup is required in this drink. Price—12 ounces, 10 cents. —Howard E. Rollison

Strawberry Egg

To 1 egg in mixing glass, add 2 ounces of strawberry syrup, 2 ounces of plain cream, shake well with ice, and serve in bell glass filled with carbonated water. Charge 10 cents.

Charlotte Shake

To small quantity of shaved ice in a tumbler, add 1 whole egg, a little sweet cream, and maraschino syrup (syrup from a jar of maraschino cherries may be used); shake the whole well and fill the glass with milk. Price—12 ounces, 15 cents.

Olympic Egg Shake

A small quantity of shaved ice, juice of 1 lemon, 1 ounce grape juice, 1 egg, 2 tablespoonfuls powdered sugar. Dispense in a 12-ounce lemonade glass, fill with carbonated water, and garnish with an orange slice and a cherry. Charge 15 cents.

Lunar Blend

This egg shake recipe makes a drink that's similar to an old time float beverage.

Take two mixing glasses, break an egg, putting the yolk in one glass, the white into the other; into the glass with the yolk add one ounce cherry syrup and some cracked ice, shake, add small quantity carbonated water and strain into a 12-ounce glass.

Into the other mixing glass add one ounce plain sweet cream and beat with a bar spoon until well whipped, add one-half ounce lemon syrup, then transfer it into shaker and add carbonated water and float mixture on top of the yolk and cherry syrup. Serve with two straws.

Washington Egg Shake

2 ounces grape juice, juice of half a lemon, 2 teaspoonfuls powdered sugar, 1 egg, 2 ounces plain water, cracked ice. Shake together well. Prepare a large goblet in the following manner:

In bottom of glass put pieces of ice, one tablespoonful of pineapple sherbet. Over this pour a ladleful of grated pineapple, then strain the contents of shaker over all, garnish with fruit and serve with a spoon and straws. Charge 20 cents.

Kansas High Ball

Juice of 1 lemon, 3 ounces grape juice, 1 egg, simple syrup to sweeten, half a scoop of cracked ice, water.

Mix in a glass, shake well, jerk up with carbonated water, strain and serve in 8- or 10-ounce stem glass. Price, 15 cents. —Vance R. Thralls

Navy Egg Shake

This egg shake recipe makes a refreshing spicy shake that leaves a tingle on the tongue.

Into a 14-ounce glass pour 2 to 2-1/2 ounces of strawberry syrup. Into this break two eggs and add a few dashes of Jamaica ginger, 1 to 2 ounces of sweet cream, and a little fine-shaved ice.

Shake thoroughly and fill with carbonated water. Strain into clean glass and serve. May be topped with spice, if desired.

The carbonated water should be added to the syrup and eggs in the shaker and from the shaker strained into the serving glass. Price—12-ounce glass, 20 cents.

Carbonated Water

Carbonated Water (soda water) can be found for sale in the soft drink section of most food and convenience stores.

Torani Soda Syrups

Torani Soda Syrups can be easily purchased at in dozens of refreshing flavors ranging from Classic Root Beer to Watermelon.

If you purchase a product through a link on this page, I receive a small commission at no extra cost to you. I recommend only products I have purchased or would purchase myself, products I think you would like. See my FTC compliance policy for more information.

You Might Like These

Check This Out

Join Grandma's Dessert Club Today and…

Grandma McIlmoyles Little Dessert Book

Download your FREE COPY of Grandma McIlmoyle's Little Dessert Book. Also receive regular Club Bulletins with delicious recipe suggestions straight to your inbox, and more.

My special Gift to you!

"Love your Grandma's Dessert Club Bulletins! I look forward to each issue." —Sharon, USA

Like This Page? Please Share It