To Clarify Soup Stock
Ingredients
Directions
Remove all fat from the stock.
Add the shell of an egg and one beaten egg to the stock.
Pour in a little cold water.
Reheat the stock to clarify it.
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
- Egg whites bind to fine particles in the stock, and the shell helps trap them so the liquid clears.
- Stock
- Forms the base liquid that is clarified into a clear, flavourful soup.
The step that matters
Reheat the stock to clarify it. The egg mixture must be heated gently and stirred so the egg whites coagulate and carry impurities up into a raft. Boiling too hard breaks up the raft and leaves the stock cloudy.
“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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