Anyone drink broth for health?

[dragnlaw]

Weren't egg shells added to the end to help clarify it somehow? Have to look up where I read that. It's not something I ever did as I didn't care if my stock was clear or not.

 

[Marlingardener]

According to Jacques Pepin, egg shells were added to make consomme clear. Chefs were judged on the clearness of their consomme.
My egg shells go into the compost pile, and no, my compost is not crystal clear!

 

[dragnlaw]

When I had chickens, they were finely crushed and fed back to them. Now I just finely crush them and add them to the compost.

yes, I rinse off the goo left on. They dry faster and makes crushing them faster and gets smaller pieces.

 

[taxlady]

Weren't egg shells added to the end to help clarify it somehow? Have to look up where I read that. It's not something I ever did as I didn't care if my stock was clear or not.

Yeah, they are crushed up with some egg and it somehow floats to the top with all the impurities, so you can scoop them out. I don't remember the details.

 

[Aunt Bea]

I’ve read about using egg whites and egg shells to clarify stock.

I was referring to adding eggshells to the stock pot along with the bones, vegetables, etc…

It makes sense to me that it would add some minerals and nutrients to the stock.

Some cooks seem to embrace the idea and others are opposed to it. The opposition seems to be concerned about bacterial contamination.

 

[GotGarlic]

A question for the stock makers.

I was puttering around making the world’s smallest pot of stock using the skin, bones, and giblets from Sunday’s Cornish hen and I started wondering if others save and add eggshells to their stock.

It seems to be a controversial ingredient but it makes nutritional sense to me.

What say you?

If that's meant to add calcium and other minerals to the stock, it doesn't work. They don't dissolve in water, even if a little apple cider vinegar is added, too. That seems to be popular lately, but it doesn't do anything.

 

[Andy M.]

Clarifying stock is usually done with egg whites and sometimes egg shells too. I can think of no other reason to add shells.

I never clarify stock as I never serve it on its own as a consummé. My stock ends up in soups and stews.

 

[taxlady]

I’ve read about using egg whites and egg shells to clarify stock.

I was referring to adding eggshells to the stock pot along with the bones, vegetables, etc…

It makes sense to me that it would add some minerals and nutrients to the stock.

Some cooks seem to embrace the idea and others are opposed to it. The opposition seems to be concerned about bacterial contamination.

Those cooks that are concerned about bacterial contamination, did they not consider the fact that the stock/broth is going to simmer for hours. Bacteria won't survive that. Spores of Clostridium botulinum can survive that, but that is only relevant, if they are going to use that stock in canning.

 

[CharlieD]

The only time I heard people drinking for health reason is when they have Bones issues, problems.

 

[Andy M.]

Never added eggshells. However, egg whites are used to clarify stock after it's made.

 

[Jusa]

Bone broth is very nutritious. It contains collagen proteins that are great for skin, hair, joints, ligaments, digestive ailments, etc.

I worked for a nutritional supplement company that sold a powdered bone broth supplement that was quite good, but nothing beats making it yourself. I always add apple cider vinegar to the water and bones when making my own.

 

[blissful]

I was going to make some but I'd asked mr bliss to pick up watermelon and didn't specify for him to get the bone-in watermelon.

 

[Jusa]

I was going to make some but I'd asked mr bliss to pick up watermelon and didn't specify for him to get the bone-in watermelon.

Some bonehead in the produce department couldn't find the seedless stickers...