To Clear Stock
Ingredients
Directions
Beat the egg white until light but not dry.
Add the egg white and crushed shell to the cold stock.
Heat the stock slowly to boiling.
Boil for 10 minutes.
Remove from heat.
Add ½ cup of cold water.
Let it stand for 10 minutes.
Strain through a napkin with a fine wire sieve to catch scum and shells.
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
- Coagulates as it heats, trapping cloudy particles so they can be strained out.
- Egg shell
- Adds crushed surface area that helps bind fine particles for removal during clarifying.
- Cold water
- Cools the stock after boiling so the coagulated raft settles and clears.
The step that matters
Heat the stock slowly to boiling. Rapid heating can break up the egg white raft before it forms, leaving the stock cloudy. Gentle heating lets the egg white coagulate and gather the impurities so they can be strained out.
“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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