Stock, Method of Clearing
Ingredients
Directions
Prepare
Separate the whites from the yolks of 2 eggs, ensuring no yolk is present.
Place the egg whites and shells in a basin.
Add the 2 quarts of stock to the basin.
Stir gently to combine, then heat the mixture slowly until it simmers.
Clarify and strain
Once simmering, allow it to cook for a few minutes until the impurities rise to the surface.
Strain the stock through a fine sieve or cloth to clear it.
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 whites
- Coagulate as they heat, trapping suspended particles so they can be strained out, clearing the stock.
- Eggshells (in the method)
- Add a rough surface that helps trap fine particles as the whites set, aiding clarification.
The step that matters
Heat the mixture slowly until it simmers. Heating gently lets the egg whites rise and set around impurities as a raft. Boiling hard breaks the raft apart and leaves 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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