Absolutely works! I was on the verge of throwing out 4 qts of cloudy chicken stock that had an inch of "stuff" at the bottom of my containers. Now it's crystal clear. Thank you so much for your expert techniques and wonderful recipes!
Beautifully simplistic yet sophisticated. The very same process by which Queen Victoria's Household prepared her nightly consommé. I wonder who first thought "lets put eggshells in soup and see what happens!?" Guessing another one of those BRILLIANT cooking accidents...
you can also use this method without the shell or the lemon with plain egg white. important is that you heat it slow and keep stirring it so the egg white doesnt sit on the bottom of the pot. only let it boil very lightly and make sure your pot has enough "space" on top, as the egg white "foam" will come up a LOT and quickly. stay put next to the pot to watch it to be able to remove the pot form heat quickly if neccessary. let it boil slightly for couple of minutes (you can remove it now and then from the heat source to make the foam o back down a bit.. and when the foam becomes more "solid" you remove it. if it wasnt long enough you can repeat it. there is still plenty of egg white to continue with in the broth usually. what the person forget to say really is that you need to keep stirring so the egg white doesnt attach itself to the bottom of the pot too much.
That happended to me. I added the egg whites while the stock was at room temperature. Afraid of coagulating the whites too fast I put too low temperature during ten minutes. That caused a thin layer of egg to stick to the bottom. Fortunately, I noticed fast and changed the stock to another pot.
Thank you so much for sharing this technique. As a home cook I appreciate learning tips that pros use. I made a chicken broth that came out murky (not just cloudy) this go around despite having done it many times. I did do a couple of things differently than my normal that must've contributed to it. Anyway, I cannot be happy with a murky looking soup so I read up and ultimately found your link and voila! Worked liked a charm. I followed your directions exactly and the broth was clear and bright when it was done. For anyone who did not have the technique work for them I suggest to give it a try again and ensure the directions are followed exactly, including slowly warming the broth or stock with the eggwhite mixture because your video and my beautiful broth prove the technique works. I could not detect the lemon in the broth and the broth tasted purer to me. It was also fun to use the eggshells that way.
Thank you thank you THANK YOU!! I had to reheat my beef bone broth, but took a shower and left it boiling for 20 minutes! It condensed and got really cloudy, and I thought my mom was going to kill me for ruining her clear broth. You saved me, and it made everything much clarified than before! Forever grateful!
Cool! Was reading an forgotten recipes cookbook and came across the soup recipe with egg whites and egg shells , - did not understand a thing... like whaaaaaat is that. And now i know. Thanks. I love to make all kinds of soups, gonna try it for sure!
@@Tortilla.Reform Hi there! From memory I used just the egg whites, but it's a few years ago since I made my own stocks, and memory isn't what it once was.... Have fun in the kitchen, and do please report back once you've experimented. Kindest regards and all good wishes, Peter A :) :) :)
LOLOL I almost threw out 4 quarts of gray, and I mean gray turkey stock!!! I was a little skeptical, seeing how I jacked up the stock to begin with, so I closely followed the directions, and NOW....Now I have a beeeeeeeeutiful appetizing amber turkey stock. I placed about 6 layers of tulle instead of cheesecloth, and there isn't one bit of anything in that stock OH if only I could take a photo of before and omg now!! Thank you Thank you Thank you!! Waste not, want not.
Used this method last night on my Veggie Stock. Very Successful. Typically we use just the egg white when making bone broth which is also successful at clarifying the stock
I use this trick to clarify my stocks before canning them. I also make note to write on my stocks if an egg raft was used, to remember when I use it, in case it will be served to somebody with egg sensitivity/allergy. A person with the allergy mentioned this to me as they would not have thought to ask if there's eggs in the stock. Now she asks when ordering at restaurants, etc.
WOW! I just did this method and it's the best I've tried! I had always been taught to allow the stock to be at a rolling boil before adding the egg whites, but I always was unhappy with the results because there were still a lot of solids in the broth (which taste great, but don't give you that beautiful, jewel-like appearance it has when it's crystal clear). Thanks so much for this video explaining this much superior method! I do have a question: what does adding the lemon juice do to help this process? I've never seen other recipes call for it.
How do you know that what you're throwing away isn't something very nutritious? My bone broth had some thick stuff settled to the bottom of one jar, and I heated it up. That stuff was delicious!! But so are candy bars. But candy bars don't come from chickens. Sometimes I think appearances aren't everything.
A few years back I tried this on cloudy chicken stock after seeing Jacques Pepin demonstrate it. My stock turned a weird dark red. The stock in your video also seems very red. Is that just a camera/lighting thing or does it really change color?
his is my first time making turkey/chicken bone broth. I left the skin on the turkey that was pit roasted. I think it made the broth kind of bitter. Just a little. If I do an egg raft would it take the bitterness out. Any and all help would be appreciated. Thank you.
I have a dumb question, but I’m making broth for health reasons and as a drink while fasting. I want to keep in all the minerals and collagen as I can. By clarifying it, am I removing any of that goodness?
So, the amounts are per qt. (32oz)? Yesterday after viewing your video, I had 2qts of chicken stock to clarify for matzoh ball soup and used the raft I saw you make in your video. Was I correct to double the amount of raft ingredients? Thank You.
Tried it. Eggshells burned on bottom of the pot. Egg yolk that solidified ended up in tiny little specs. Ultimately made my stock taste burnt, became cloudier, and next to impossible to strain through a cloth. 6qt of broth ruined. :/
I don't see why it would cause a problem. Gelatin is water-soluble and the egg raft process collects some fat and most impurities from the broth. Because the gelatin is dissolved in the broth, you should not have a problem.
It's called " consomme" , so to make a consomme from the stock is to clarify the stock. By the way don't put the egg shell !! but put some shopped leak green, parsley, celery,tomato , even a bit of mince beef to add flavor:)
Wow. I just made a batch of stock two days ago. I used a method almost identical to the way you did it in the stock video. Now I've got 2 quarts in the freezer. I've never seen the clarification process before. Will this process still work on previously frozen stock when I defrost it. It looks very cool. And I'm wondering what the theory behind using the egg shells might be. Do they attract more impurities?
It is such a joy to make your own stock. One of the things that makes one feel rich and civilized. Yes. Frozen stock is fine. The shells are there for the whites to have something to gather around. Like a small starter crystal when making crystals.If you tried that in school.
using egg shells is a good idea! cost effective and it doesnt affect the flavour, I used to use mince meat and mire poix before but i will give it a go
EZGlutenFree if it's frozen, just place the frozen stock on a cheese cloth on a sieve and let it melt through it. you'll get the clearest stock and will be surprised how much crap is left behind in the cloth.
Have you ever seperated eggs, but a bit of yolk got into your whites? If you tri to get the bit of yok out of the white, you can chase it around but it is almost imposible to get. If you one half of the egg shell to scoop it up, it will come right into the shell. That is because something in the egg shell attracts the fatty particles. I don't know the actual science, but it works.
I tried this once but I put the egg in when it was already boiling, I was pissed because it ruined my stock. It tasted like egg, now I know what I did wrong, I'm going to try it the right way next time.
+kvalifood possibly from Fergus' book The Whole Beast? I'm reading the book and needed a visual guide to completely understand the clarification process. Very good short to the point video/tutorial. Very very helpful thank you
@@dontarguewithfools Escoffier included this technique in almost all of his books. It really is the most reasonable technique for clear stocks I believe. I just realized you wrote your message 7 years ago. I hope this message finds you healthy and in good spirits. May God Bless...
What a great tip! Thank you! Have you tried this without the eggshells? Also, just a friendly tip - you are using the word sieve as a verb, when, in fact, it is a noun. I think the term you might use would be "strain" as in strain it through the sieve.
No I have never tried without the shells. I got them anyway when getting the whites. If you try it, feel free to let me know the difference. Thanks. I will try and re'strain my grammar.
***** "Sieve" can definitely also be used as a verb. You can definitely "sieve through" something if you want to say that you are looking carefully through something.
Absolutely works! I was on the verge of throwing out 4 qts of cloudy chicken stock that had an inch of "stuff" at the bottom of my containers. Now it's crystal clear. Thank you so much for your expert techniques and wonderful recipes!
Beautifully simplistic yet sophisticated. The very same process by which Queen Victoria's Household prepared her nightly consommé. I wonder who first thought "lets put eggshells in soup and see what happens!?" Guessing another one of those BRILLIANT cooking accidents...
50 Thumbs up.
I've never seen this technique explained better, And in 2.5 minutes.
Bravo.
you can also use this method without the shell or the lemon with plain egg white. important is that you heat it slow and keep stirring it so the egg white doesnt sit on the bottom of the pot. only let it boil very lightly and make sure your pot has enough "space" on top, as the egg white "foam" will come up a LOT and quickly. stay put next to the pot to watch it to be able to remove the pot form heat quickly if neccessary. let it boil slightly for couple of minutes (you can remove it now and then from the heat source to make the foam o back down a bit.. and when the foam becomes more "solid" you remove it. if it wasnt long enough you can repeat it. there is still plenty of egg white to continue with in the broth usually. what the person forget to say really is that you need to keep stirring so the egg white doesnt attach itself to the bottom of the pot too much.
Great ... clarification :-)
That happended to me. I added the egg whites while the stock was at room temperature. Afraid of coagulating the whites too fast I put too low temperature during ten minutes. That caused a thin layer of egg to stick to the bottom. Fortunately, I noticed fast and changed the stock to another pot.
Thanks!!
Here in 2024 thank you for the best example on the internet, I’ve watched so many!😊
Egg shells have been used to clarify cloudy wine. They are usually baked first and broken into a fine grit.
Thank you so much for sharing this technique. As a home cook I appreciate learning tips that pros use. I made a chicken broth that came out murky (not just cloudy) this go around despite having done it many times. I did do a couple of things differently than my normal that must've contributed to it. Anyway, I cannot be happy with a murky looking soup so I read up and ultimately found your link and voila! Worked liked a charm. I followed your directions exactly and the broth was clear and bright when it was done. For anyone who did not have the technique work for them I suggest to give it a try again and ensure the directions are followed exactly, including slowly warming the broth or stock with the eggwhite mixture because your video and my beautiful broth prove the technique works. I could not detect the lemon in the broth and the broth tasted purer to me. It was also fun to use the eggshells that way.
what's wrong with murky soup? i think it's fine
Thank you thank you THANK YOU!! I had to reheat my beef bone broth, but took a shower and left it boiling for 20 minutes! It condensed and got really cloudy, and I thought my mom was going to kill me for ruining her clear broth. You saved me, and it made everything much clarified than before! Forever grateful!
why is this adorable man not more popular, his vids are awesome and hella informational and useful
Cool! Was reading an forgotten recipes cookbook and came across the soup recipe with egg whites and egg shells , - did not understand a thing... like whaaaaaat is that. And now i know. Thanks. I love to make all kinds of soups, gonna try it for sure!
Used this method to clear up an after Thanksgiving turkey carcass stock. Result.... a nice clear turkey noodle soup! Thx Kvali.
This works extremely well, but in case anyone is wondering let me reassure you that this method does NOT impart any 'eggy' flavour to the stock.
Are shells necessary or can you just use egg whites?
@@Tortilla.Reform Hi there! From memory I used just the egg whites, but it's a few years ago since I made my own stocks, and memory isn't what it once was.... Have fun in the kitchen, and do please report back once you've experimented. Kindest regards and all good wishes, Peter A :) :) :)
@@wurlitzer895 Thank you! Wishing you all the best, have a great day!
I’ve been making my own stock since the pandemic. This process blew my mind! It really works!
LOLOL I almost threw out 4 quarts of gray, and I mean gray turkey stock!!! I was a little skeptical, seeing how I jacked up the stock to begin with, so I closely followed the directions, and NOW....Now I have a beeeeeeeeutiful appetizing amber turkey stock. I placed about 6 layers of tulle instead of cheesecloth, and there isn't one bit of anything in that stock OH if only I could take a photo of before and omg now!! Thank you Thank you Thank you!! Waste not, want not.
This is exactly what I need. 1:50AM and I am getting to the end of making my first head cheese. Thanks so much!
Used this method last night on my Veggie Stock. Very Successful. Typically we use just the egg white when making bone broth which is also successful at clarifying the stock
You don't need the eggshells, they're dirty! unless you wash them beforehand, the egg whites work perfectly fine.
Worked like a charm on a somewhat cloudy turkey stock. Ended up with liquid gold, thank you :)
Brilliant......Use this method all the time when making Pho broth. Clear as a bell when I am done.....every time. This guy knows his shit!
Incredible. I had no idea you could do this. Five stars.
Worked beautifully! Thanks for posting the video!
I've never seen this technique before. Very cool, I'll share this with friends.
Cheers, this just saved my turkey stock this Thanksgiving. :)
I use this trick to clarify my stocks before canning them. I also make note to write on my stocks if an egg raft was used, to remember when I use it, in case it will be served to somebody with egg sensitivity/allergy. A person with the allergy mentioned this to me as they would not have thought to ask if there's eggs in the stock. Now she asks when ordering at restaurants, etc.
How much does the lemon effect the flavor
This is great!
Do you know what it’s removing? Would all the fat and any collagen still be in the bone broth?
Awesome! Thank you so much, and Merry Christmas! You just rescued my turkey stock.
Fabulous and wonderfully presented - thank you
Thank you for this.
Simple , Direct and it works a treat.
WOW! I just did this method and it's the best I've tried! I had always been taught to allow the stock to be at a rolling boil before adding the egg whites, but I always was unhappy with the results because there were still a lot of solids in the broth (which taste great, but don't give you that beautiful, jewel-like appearance it has when it's crystal clear). Thanks so much for this video explaining this much superior method! I do have a question: what does adding the lemon juice do to help this process? I've never seen other recipes call for it.
late, but it helps coagulate the egg
Same as everyone else with a massive thanks for sharing. I made chicken Pho and you made it delicious looking :)
Too cool! I make bone broth a lot and sometimes I need it to be clear. Perfect!
This is freaking amazing! Worked like a gem. Thank you so much for sharing.
How do you know that what you're throwing away isn't something very nutritious? My bone broth had some thick stuff settled to the bottom of one jar, and I heated it up. That stuff was delicious!! But so are candy bars. But candy bars don't come from chickens. Sometimes I think appearances aren't everything.
Are the shells absolutely necessary? I’ve seen something similar done and no shells were used.
are you not filtering out nutritious bits?
Why to use the shells? 🤔
what was the liquid in a glass you took 2 spoons of it. I am so sorry but I could not understand what was it? Thanks.
I tried this last year and my stock tasted eggy after. Is that normal?
Anyone know if think will work to clarify homemade wine?
Thank you from a culinary student.
Cloudy stock is just fine
Sometimes a clear broth is needed for aesthetic purposes.
A few years back I tried this on cloudy chicken stock after seeing Jacques Pepin demonstrate it. My stock turned a weird dark red. The stock in your video also seems very red. Is that just a camera/lighting thing or does it really change color?
What was the role of egg shells here?
Question: Is it possible to clarify large volume (say 10L) using the egg white clarification method?
Thanks for the instructions.However, I through my whites in my processor, and it worked out beautifully.
Is the egg shells necessary?
his is my first time making turkey/chicken bone broth. I left the skin on the turkey that was pit roasted. I think it made the broth kind of bitter. Just a little. If I do an egg raft would it take the bitterness out. Any and all help would be appreciated. Thank you.
Hi, will this method also suck up the stray fat inside the stock?
Can I used it for filtering wine and apple cider vinegar?
So how many eggs would I use for say 8 qts? Would 3or 4 suffice ?
Wow that’s incredible. Some people use ground beef too
Boom worked like magic. Other techniques were crazy and made things worse.
Would this work to clarify wine?
I have a dumb question, but I’m making broth for health reasons and as a drink while fasting. I want to keep in all the minerals and collagen as I can. By clarifying it, am I removing any of that goodness?
Sure it does. Just drink your “not so clear” Broth if you don’t look for the aesthetic.
Outstanding!
So, the amounts are per qt. (32oz)? Yesterday after viewing your video, I had 2qts of chicken stock to clarify for matzoh ball soup and used the raft I saw you make in your video. Was I correct to double the amount of raft ingredients? Thank You.
Would this work for clarifying batched cocktails?
I would use the milk wash method to clarify cocktails
Does clarifying stock remove salt? or, How can I remove salt from stock? Thanks
add more stock or water
add a chunk of potato
Tried it. Eggshells burned on bottom of the pot. Egg yolk that solidified ended up in tiny little specs. Ultimately made my stock taste burnt, became cloudier, and next to impossible to strain through a cloth. 6qt of broth ruined. :/
The trick is to heat up very slowly. If it burned, burner may have been too high. :)
I noticed that you had a great gelled broth to start with. Will the broth still gel after clarifying it?
I don't see why it would cause a problem. Gelatin is water-soluble and the egg raft process collects some fat and most impurities from the broth. Because the gelatin is dissolved in the broth, you should not have a problem.
Yes, it only clarifies.
Just subbed again using another channel. Always come by for clarification of how and broth lol
What is this process called other than clarifying?
It's called " consomme" , so to make a consomme from the stock is to clarify the stock. By the way don't put the egg shell !! but put some shopped leak green, parsley, celery,tomato , even a bit of mince beef to add flavor:)
What is printed on your eggs?
Wow. I just made a batch of stock two days ago. I used a method almost identical to the way you did it in the stock video.
Now I've got 2 quarts in the freezer. I've never seen the clarification process before.
Will this process still work on previously frozen stock when I defrost it.
It looks very cool. And I'm wondering what the theory behind using the egg shells might be.
Do they attract more impurities?
It is such a joy to make your own stock. One of the things that makes one feel rich and civilized.
Yes. Frozen stock is fine.
The shells are there for the whites to have something to gather around. Like a small starter crystal when making crystals.If you tried that in school.
using egg shells is a good idea! cost effective and it doesnt affect the flavour, I used to use mince meat and mire poix before but i will give it a go
EZGlutenFree if it's frozen, just place the frozen stock on a cheese cloth on a sieve and let it melt through it. you'll get the clearest stock and will be surprised how much crap is left behind in the cloth.
I can’t see how the egg shells would help. I’ve seen this done without it the shells. But maybe there’s something behind it idk
Have you ever seperated eggs, but a bit of yolk got into your whites? If you tri to get the bit of yok out of the white, you can chase it around but it is almost imposible to get. If you one half of the egg shell to scoop it up, it will come right into the shell. That is because something in the egg shell attracts the fatty particles. I don't know the actual science, but it works.
would the clarified stock still be gelatinous ?? THANKS
Gregory Ludkovsky no
I tried this once but I put the egg in when it was already boiling, I was pissed because it ruined my stock. It tasted like egg, now I know what I did wrong, I'm going to try it the right way next time.
This is one of the coolest things I've seen in a cooking video. Where did you learn this trick from?
Sorry, donøt remember. I read a lot. Books and the net. Probably picked it up somewhere a long time ago.
+kvalifood possibly from Fergus' book The Whole
Beast? I'm reading the book and needed a visual guide to completely understand the clarification process.
Very good short to the point video/tutorial. Very very helpful thank you
@@dontarguewithfools Escoffier included this technique in almost all of his books. It really is the most reasonable technique for clear stocks I believe. I just realized you wrote your message 7 years ago. I hope this message finds you healthy and in good spirits. May God Bless...
I got it. 2 table spoon of water. Thank you.
Does doing the egg raft cause the stock to lose some of its flavor and potency?
No. It improves the flavour.
Brilliant! Thank you!
Will the stock taste like lemon? Can I use vinegar instead?
You will not be able to taste ½ tsp of acid in 1 quart/liter of stock. But you can use vinegar of you prefer.
you said half a tablespoon, I think
Thanks
I like thick opaque gravy.
But this was interesting nonetheless.
thank you
Wowee! Thank-you!
Thank you so much!
What a great tip! Thank you! Have you tried this without the eggshells?
Also, just a friendly tip - you are using the word sieve as a verb, when, in fact, it is a noun. I think the term you might use would be "strain" as in strain it through the sieve.
No I have never tried without the shells. I got them anyway when getting the whites. If you try it, feel free to let me know the difference.
Thanks. I will try and re'strain my grammar.
***** "Sieve" can definitely also be used as a verb. You can definitely "sieve through" something if you want to say that you are looking carefully through something.
No, sieve is also used (correctly) as a verb meaning, as you might guess, to put something though a sieve.
in British English sieve is definitely used as a verb as well as a noun
"sieve" is perfectly correct used as a verb. Great video.
nice
then you'll taste lemon and egg...
Wow clever
haaaaaaa i love it. thanks
Consommé
thanks for the tip!
84398 Athena Inlet