Clarifying
To clarify beef stock, chicken stock, vegetable stock, or white stock when you want a clear soup you need to remove solid particles that are too small to be strained through a cheesecloth so your soup will not have a muddy appearance. Clarifying a soup is just another step in soup making that does not change the taste but gives asthehtic tastes' in order to give any soup an individual characterization of its own.
To clarify, stir together a 1/3 cup of water, 1 egg white and i egg shell, crushed. Add to strained stock, bring to a boil, remove from heat and let stand for 5 minutes. Strain again through a sieve lined with cheesecloth.
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