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Feb 9, 2009 09:27 PM

Anyone ever eat the egg raft after clarifying stock?

The egg raft is supposed to collect all the "impurities" but isn't that just code for "flavor"?

Wouldn't that make the egg raft rather, um, tasty?

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  1. I suspect it'd the about the same as egg drop soup at the local Chinese restaurant.
    Could we call it "cloudiness" rather than "impurities"? Something about the word "impurities", when associated with food, leaves me cold.

    1. Have I ever eaten the egg shell crust used to clarify consommé, no. Never even thought about it.

      Can you eat it... Sure you could, if you like egg shell mixed with overcooked egg white and dish towel. All the albumin really pulls from the stock are food particals to fine to be strained out.

      6 Replies
      1. re: Demented

        I don't think the shell and dish cloth are obligatory. Or have I been doing it wrong all this time?

        1. re: DeppityDawg

          I don't use egg shells when making consumme.

          But I know alot of people that do, some also add things like tomatoes (or other acidic ingredients).

          I just like to keep my raft simple -- just egg whites.

          1. re: DeppityDawg

            I know of two ways to clarify stock.

            Per quart of stock.

            Whisk an egg white into cold, degreased stock, heat it to just below a simmer for 10 to15 minutes, allow to cool. Use a slotted spoon to hold the raft while pouring the stock into a clean container.

            Whisk an egg white and one egg shell into cold degreased stock, heat it to just below a simmer for 10 to15 minutes, allow to cool. Dampen a clean dish cloth with cold water, place it in a sieve and strain the stock through this into a clean container.

            The second method has always worked best for me.

            1. re: Demented

              Similar to what I learned, though I got chewed out for actually pouring the stock, given that it's supposed to be ultra-crystal clear and pouring roils up sediment. I was sternly and emphatically instructed to ladle it out with utmost gentleness.

              And yes, the chef had probably been a drill sergeant in a previous lifetime.

              1. re: Louise

                I've never had any of the sediment get past the damp dish towel while pouring the stock.

                1. re: Demented

                  Do a side by side - there are small particles that do escape. Not enough to ruin a dish or even that most people would detect - but still there.

        2. I think you should try it and report back.

          I've only done this once (and did use shells) with a beef stock but the raft looked disgusting. Really disgusting. Kind of a grayish brownish curdled thing.

          But perhaps . . . ..

          1. I'm sure someone's dog has eaten it before… If only someone's dog were here on Chowhound, reading and posting messages…

            1. NO,now here is the yeah but.I haven't even tried,egg whites are lost on me,rubbery etc.I have 3 dogs that love the raft shell(crushed)and all.Zero fat,protein and calcium.About the taste,the 3 cats won't even give it a "full" sniff.They will do almost ANYTHING naughty or nasty to the dogs where ?food is concerned.?telling