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To Clear Soup Stock

A method for clarifying soup stock using egg white and cold water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Clear Soup Stock

Ingredients

Directions

Prepare the stock

  1. Remove the fat from the stock.

  2. Mix the beaten egg white with the cold stock.

Clarify

  1. Heat the mixture, stirring constantly until it boils.

  2. Let it boil without stirring for 10 minutes.

  3. Remove from heat and add ½ cup cold water.

  4. Let it stand for 10 minutes.

  5. Strain through cheesecloth and a colander.

Recipe from a historical cookbook (Internet Archive).

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
Its proteins coagulate as the stock heats, trapping cloudy particles that are then strained out.
Stock
Forms the liquid base that the clarified soup is made from.

The step that matters

Let it boil without stirring for 10 minutes. Stirring during this stage breaks up the egg white raft before it can trap cloudy particles, leaving the stock murky. Keeping the pot undisturbed lets the raft form and collect impurities.

“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.

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