How to Clear Soup Stock
Ingredients
Directions
Prepare
Remove the fat from the stock.
In a stew pan, combine the stock with the white and crushed shell of one egg.
Beat the egg slightly and stir the mixture constantly over medium heat until it reaches boiling point.
Clarify and strain
Reduce heat and let it simmer for 20 minutes.
Remove the scum that forms on top.
Strain the stock through double layers of cheesecloth over a fine strainer.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Egg white and shell
- Egg white and shell collect fine particles and cloudiness as the stock heats, clearing it.
The step that matters
Stirring the stock as it heats. Stirring constantly keeps the egg white from setting on the bottom of the pan and scorching before it can gather the particles. Once the mixture reaches boiling, the egg raft rises and traps impurities, which is why the stock is left to simmer undisturbed.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.