Egg Raft for Clarifying Cloudy Stock

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READY IN: 25mins
SERVES: 8
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Filter your stock as much as possible. There should be no solid residues in it. Like small pieces of meat, spices, skin, etc. Warm the stock slowly in a thick bottomed saucepan.
  • Beat the egg whites with water and the acid.
  • Crush the eggshells and whisk them into the egg mixture.
  • Mix the egg whites into the stock, turn up the heat and bring it all to a boil.
  • Turn down the heat when it boils and let it simmer for 5 minutes.
  • Take the stock of the heat and let it cool for about fifteen minutes.
  • There should now be a raft of stiffened egg whites on top of the stock and the stock should be more clear.
  • Sieve the stock gently through a sieve lined with damp cheesecloth. If possible, use a sauce ladle to scoop it carefully into the sieve instead of pouring it. Avoid getting egg white with over the edge of the sieve.
  • Author's Notes:
  • The easiest way to get a clear stock is to avoid it being unclear to begin with.
  • Use raw pieces of meat. Unfortunately that is impossible when you make a dark stock so --
  • Don't crack the bones.
  • Never let the stock boil. Only weak bubbles and simmering. Boiling emulsifies the fat from the meat and binds it to the water.
  • Only boil the vegetables along for the last hour. When the vegetables are soft, they begin to fall apart. This also makes the stock unclear.
  • [This is the real difference when you clarify stock. no film tricks here -- ].
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