To Clear Soup Stock
Ingredients
Directions
Prepare the stock
Let the stock cool and remove the fat.
Beat the egg white slightly, crush the eggshell, and mix both into the stock.
Clarify and strain
Heat the mixture slowly to boiling, stirring continuously, and boil for 5 minutes.
Remove from heat and let it stand for 5 minutes, then add the cold water.
Allow it to settle, then strain through a thick cotton cloth over a strainer.
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.
- Eggshell
- Adds crushed particles that help bind impurities for clearer clarification.
- Soup stock
- Forms the base liquid that is clarified into a clear broth.
The step that matters
Heating slowly to boiling while stirring. Stirring while heating keeps the egg white and shell from settling on the bottom and scorching. Heating slowly lets the egg white coagulate gradually so it traps cloudy particles, which makes the stock clearer when strained.
“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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