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To Clear Soup Stock

A method to clarify soup stock using egg white, eggshell, and cold water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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To Clear Soup Stock

Ingredients

Directions

Prepare the stock

  1. Let the soup stock cool and remove the fat.

Clarify

  1. Beat the egg white slightly, add the eggshell, and mix into the stock thoroughly.

  2. Heat the mixture slowly to boiling, stirring continuously; boil for 5 minutes and add seasonings to taste.

  3. Remove from heat and let it stand for 5 minutes; then add the cold water.

  4. Allow it to settle, then strain through a thick cotton cloth placed over a strainer.

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 white
Coagulates as it heats, trapping cloudy particles so they can be strained out for a clear stock.
Eggshell
Provides small rough particles and surface area that help gather fine sediment into the egg white raft.

The step that matters

Heating the mixture slowly while stirring. Egg white must be brought up to boiling gradually and stirred, so it forms a raft that gathers impurities. Heating too fast or leaving it unstirred can break up the raft and leave the stock 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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