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Baking

To Clarify Broth or Gravy

A method to clarify broth or gravy by adding an egg white and shell mixture, then straining.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Clarify Broth or Gravy

Ingredients

Directions

  1. Put the broth in a clean saucepan.

  2. Break the egg, then beat the egg white and shell together.

  3. Add the egg mixture to the broth and stir with a whisk.

  4. Boil for a few minutes, then strain through a fine sieve or cloth.

Recipe from a historical cookbook (Internet Archive).

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 and shell gather fine particles from the broth as they cook, clarifying it.

The step that matters

Stir the egg into the broth before boiling. The egg must be fully mixed through the cold broth before heating. If it clumps or is added to hot liquid, it sets in pieces rather than forming a raft that traps cloudiness.

“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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