Egg Raft For Clarifying Cloudy Stock Recipe

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Egg Raft for Clarifying Cloudy Stock Submitted by Bonnie G #2 "Need a clear stock from your homemade stock but it's cloudy or murky it not really a problem because the stock was meant to be used for a brown sauce. But if I needing a clear stock fear not! It can be cleaned up with this method. Saw this on FB and what a great method that I'd never heard of before. As you can imagine, the serving size is certainly a guess depending on how you use the stock"   icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Bonnie G #2 photo by Bonnie G #2 photo by Bonnie G #2 photo by Bonnie G #2 photo by Bonnie G #2 Ready In: 25mins Ingredients: 4 Yields: 1 quart Serves: 8 Nutrition information

ingredients

Units: US
  • 1 quart stock, cloudy
  • 2 eggs
  • 2 teaspoons water
  • 1⁄2 teaspoon lemons or 1/2 teaspoon vinegar
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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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Reviews

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  1. I just tried this and it works as advertised! I used vinegar to create my stock (to pull nutrients) and did everything you're not supposed to if going for clear stock. I followed the recipe but omitted the water and acid and it still worked perfectly - wonderfully clear stock at the end. Thanks for sharing this!   icons / ellipsis / ellipsis-horizontal Anonymous Reply
  2. Wish I had read this before I had started the stock. I will continue to strain through cheesecloth and see what happens. Love this method though for clarification. Its working.   icons / ellipsis / ellipsis-horizontal fabricartist14 Reply
  3. I made chicken stock for the first time and, unfortunately, did all the things Bonnie said NOT to do while making it...the result was a lot of delicious, but cloudy stock despite my best efforts to strain multiple times, skim, use cheesecloth, etc. I was skeptical this method would work, but I am writing my first ever recipe review to say it WORKS, and WORKS WELL! I wish I had taken a before pic to illustrate the difference! My stock is now golden and clear. Thank you, Bonnie!   icons / ellipsis / ellipsis-horizontal M H.3455 Reply
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RECIPE SUBMITTED BY

Bonnie G #2 USA icons / following Follow Me
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<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA.&nbsp; We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p> 8726453"   View Full Profile Advertisement Advertisement Advertisement

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