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Clarifying

Misc.

Whip the egg whites, add the crushed egg shells, stir them in and add to the soup. Bring to the boil and the egg whites and shells will combine with the "debris" and form a froth on the top. This can be skimmed or strained off. It does work but the results can be variable. Also try straining through cheesecloth, muslin or a jelly bag.



MsgID: 011681
Shared by: Ashley
In reply to: Egg whites..
Board: Vintage Recipes at Recipelink.com
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Reviews and Replies:
1 clarifying soup stock
  Marie, NJ
2 Egg whites..
  Angel
3 Clarifying
  Ashley
4 Re: Clarifying broth
  Kathy J
5 clarifying broth
  Marie, NJ
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