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Author Topic: A question about making chicken stock (or any kind of stock)...  (Read 500 times)

Offline P-Kasso2

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When you are making stock, I've heard that boiling the stock with the white of an egg in it will clarify the stock.*

I reckon there's nothing worse than cloudy stock - so I was all ears when I was told this yesterday. What's more, adding a crushed up egg shell as well makes the stock even clearer!

Before I try it, I like to know does it really work? And why does it work?  I'm no chemist so I can't see why it should make such a big difference. Anybody have any ideas?


* Apparently, you add an egg white and/or crushed egg shell only after the stock is ready. Then boil it for another two minutes or so - and then strain the stock. It gives you beautifully clear stock.

« Last Edit: 05 February, 2018, 03:36:03 PM by P-Kasso2 »
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Offline jacquesdor

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Re: A question about making chicken stock (or any kind of stock)...
« Reply #1 on: 06 February, 2018, 04:00:12 PM »
For years I have used egg shell to clarify stock and soup, but sorry I have no idea how or why it works. I am no scientist and only barely a cook.

Offline P-Kasso2

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Re: A question about making chicken stock (or any kind of stock)...
« Reply #2 on: 07 February, 2018, 01:01:45 PM »
For years I have used egg shell to clarify stock and soup, but sorry I have no idea how or why it works. I am no scientist and only barely a cook.

So it really does work! I know that the whites of eggs are also sometimes used to clarify beer in the brewing process where the egg whites apparently bind themselves round any impurities in the beer and sink down (or rise up, I'm a bit cloudy on this point) where they can then be cleaned out easily leaving a crystal clear pint of beer behind.

I presume the same process occurs when making chicken stock or whatever. But, like you Jacques, I am totally baffled as to why or how egg shells do the same trick.

Can anybody else add any more ideas (half baked or otherwise) as to why adding egg whites and/or crumbled up egg shells helps make chicken stock etc clear?
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