Consomme Soup
Ingredients
Directions
Prepare
Remove all fat from the surface of the stock.
Whip together the egg white, egg shell, and water in a bowl.
Pour the mixture into the stock in a saucepan.
Clarify and serve
Heat the stock gradually over low heat, stirring often to prevent sticking.
Allow to simmer gently until the stock is clear and the egg forms a thick white scum on the surface.
Remove the scum and strain the stock through a folded towel in a colander over a bowl.
Season with more salt if needed and serve hot.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Egg white
- Its proteins coagulate as they heat, trapping cloudy particles into a scum that clarifies the stock.
- Egg shell
- Its rough surface and calcium help bind fine particles so they can be lifted out with the scum.
- Strong stock
- The main liquid, whose flavor and gelatin make up the finished soup.
The step that matters
Heating gradually and simmering gently. If the stock boils or is stirred too vigorously, the egg raft breaks apart and cloudy particles are redistributed, leaving the consommé murky instead of clear.
“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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