To Clarify Broth or Gravy
Ingredients
Directions
In a clean saucepan, heat the broth.
Break the egg and beat the white and shell together.
Add the egg mixture to the broth and stir with a whisk.
Boil for a few minutes, then strain through a fine sieve or a cloth.
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
- Broth
- Forms the liquid base that the egg mixture clarifies.
- Egg
- Egg white and shell bind to impurities so they can be strained out, leaving the broth clear.
The step that matters
Adding the egg mixture and stirring. The egg white must be whisked evenly into the cold or warm broth before heating. As it heats, the proteins coagulate and trap cloudy particles. Uneven mixing leaves cloudy patches that the strainer cannot fix.
“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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