Clear Soup
Ingredients
Directions
Prepare
Beat the egg white slightly.
Add the crushed eggshell to the cool stock.
Clarify
Heat the mixture gradually to boiling, stirring constantly.
Boil for 2 minutes.
Place on the back of the range.
Let it stand for 20 minutes.
Strain
Strain through double thickness of cheesecloth.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Stock
- Forms the clear liquid that is being clarified.
- Egg white
- As it heats and sets, it gathers suspended particles so they can be removed.
- Crushed eggshell
- Adds extra particles and surface area to help the egg white collect cloudiness.
The step that matters
Heat gradually while stirring constantly. Slow heating with constant stirring keeps the egg white evenly dispersed, so it coagulates into a raft that traps particles instead of scrambling into lumps that cloud the stock.
“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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