Gala's Tip for Consumme Making Like a Pro
For each quart of stock, you will use one slightly beaten egg white and one crumpled egg shell. Either have the stock at room temperature, or cool down with ice cubes.
In a cooking pot, stir the egg whites and egg shells into the stock. Put the pot on a simmering heat and very slowly, without stirring, bring the mixture just to a simmer. As the sediments coagulate with the egg whites, a thick scum will rise to the surface of the liquid.
Don't succumb to the temptation of skimming the pot. Just push the scum aside so you can keep an eye on the simmer of the
stock - anything close to a boil will disturb the clarifying process.
Simmer for about 10-15 minutes, then carefully remove the pot from the heat and let stand for anywhere from 10 minutes to an hour.
When you are ready to collect the stock, push the scum aside and ladle the stock through a sieve lined with a cloth that has been dipped in hot water and wrung out. Let the stock cool to room temperature uncovered, then tightly close and refrigerate until you are ready to use.