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Yield
about 3 2/3 cups

How to Make It

Step 1

Combine 1/2 cup stock or soup, egg white, and crushed shell in a small mixing bowl; beat well to combine. Place remaining stock or soup in a Dutch oven; add egg shell mixture, stirring well.

Step 2

Bring to a boil; boil 3 minutes or until a scum forms on surface of soup. Remove from heat; set aside until scum starts to settle. Strain through several layers of damp cheesecloth.

Step 3

Note: Larger quantities of stock or soup may be clarified by increasing egg white and shell proportionately.

Oxmoor House Homestyle Recipes

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