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.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.
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.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?
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.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.