Clarification

In the recipes that follow, egg whites and eggshell will attract all the particles that would normally make a stock cloudy and will “clarify” the stock as their large protein molecules bond with the tiny protein molecules held in suspension. The addition of egg white, though, forces the cook to stay at the stove and continue whipping the consommé until it comes to a boil; if this beating is omitted, the egg white can fall to the bottom of the pan, attach, and possibly burn there, thus spoiling the taste of the consommé.