Clarify Stock
Ingredients
Directions
Prepare the egg mixture
Separate the egg whites from the yolks.
Whisk the egg whites with the water until well combined.
Gradually add the egg mixture to the warmed stock while still whisking.
Clarify the stock
Place the soup on the fire and bring it to a boil, skimming off any foam.
Whisk the soup well, then move it to the side of the fire and let it settle until the egg whites separate.
Strain the soup through a fine cloth to achieve clarity.
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 whites
- Coagulate as they heat, trapping cloudy particles so they can be strained out.
- Stock
- Forms the liquid base that is clarified into a clear, flavourful broth.
The step that matters
Adding the egg mixture to the stock. If the egg whites are poured in without constant whisking, they can clump and cook into lumps instead of dispersing evenly. Dispersed whites then bind the cloudy particles that the settling and straining steps remove.
“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
Indian Spiced Potato Soup with Tofu and Spinach448 recipes
Clear Carrot and Bottle Gourd Soup65 recipes
Mock Bisque Soup51 recipes
Cream of Asparagus Soup42 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.