Clarify Broth – Here’s How

Clarify broth with egg

The quickest way to clear it is with egg white. A disadvantage is that the broth loses some of its aromas.

  • Allow the broth to cool completely – preferably overnight.
  • To clarify the brew, you need one egg white per liter of liquid.
  • Place the pot on the stove and stir the egg whites into the broth with a whisk, slowly heating the broth.
  • With constant stirring, the protein thickens and the turbidity is bound.
  • Skim off the egg whites and resulting foam with a slotted spoon.
  • Finally, pour the soup through a fine sieve or alternatively through a clean cloth.
  • Tip: if you need it to be particularly quick, add egg shells and a few pieces of carrots to the broth. Then the broth can be served immediately and does not have to cool down first.

Use clarifying meat for clarifying

You will get the best result if you use white meat. However, this is also the most complex method. For 1 liter of soup, you need 300 grams of clear meat.

  • Beef is low in fat, contains a lot of protein, and comes from the calf of the beef. Have the meat freshly ground through the mincer in the butcher’s shop.
  • Cut up a carrot, an onion, and half a leek. Mix the vegetables into the meat.
  • Add the beef to the cold broth and slowly heat everything up. It is important that the liquid does not boil, otherwise the result will remain cloudy.
  • As soon as the protein coagulates in the meat at around 70 degrees Celsius, the fat and the white meat float to the surface. Scoop everything out with the slotted spoon.
  • Then pour the broth through a fine sieve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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