Egg raft for clarifying cloudy stock (recipe)
| Egg raft for clarifying cloudy stock (recipe) | |
|---|---|
| Name | Egg raft for clarifying cloudy stock |
| Ingredients | Eggs • Water • Lemons • Vinegar |
| Cooktime (in hours) | 0.333333333 |
| Preptime (in hours) | 0.083333333 |
| Totaltime (in hours) | 0.416666666 |
| Keto friendliness | Keto friendly |
| Calories | 17.9 |
| Fat | 1.2 |
| Protein | 1.6 |
| Carbohydrate | 0.1 |
| Fiber | 0 |
| Net carbohydrates | 0.1 |
| Sugar | 0.1 |
| Saturated fat | 0.4 |
| Cholesterol (mg) | 46.5 |
| Sodium | 17.8 |
| Servings | 8 |
| Yield | 1 quart |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Egg raft for clarifying cloudy stock (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
raft2.jpg Egg raft for clarifying cloudy stock (recipe) image(external)
Recipe instructions
- 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 -- .
Food tags
Poultry, Meat,, Easy
Egg raft for clarifying cloudy stock (recipe) details:
Time:
Prep Time in Hours and Mins:25M
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Contributors: Prab R. Tumpati, MD
