To Clear Soup Stock
Ingredients
Directions
Combine the egg white and shell with the stock in a pot.
Heat the mixture while stirring until hot.
Let it simmer for 10 minutes.
Add 1 cup of cold water and strain through a fine strainer or 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
- Egg white
- Coagulates as it heats, trapping cloudy particles so they can be strained out for a clear stock.
- Egg shell
- Adds fine particles and minerals that help the egg white bind to impurities in the stock.
- Cold water
- Added near the end to cool the surface and help impurities settle before straining.
The step that matters
Heating while stirring until hot. Stirring keeps the egg white dispersed so it can gather impurities evenly. If the mixture is left to sit or heated without stirring, the egg white may set in clumps and cloud the stock instead of clarifying it.
“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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