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To Clarify Broth or Gravy

A method to clarify broth or gravy by adding egg white and shell, 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. In a clean saucepan, heat the broth.

  2. Break the egg and beat the 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

Broth
The liquid being clarified; its flavour carries through to the finished broth.
Egg
The white and shell bind to cloudy particles and set into a raft that traps them as the broth heats.

The step that matters

Boil for a few minutes, then strain. As the egg white sets, it forms a raft that traps cloudy particles. Disturbing the raft while boiling or straining lets those particles pass through, leaving the broth 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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