To ensure that the meat broth is clear, it is necessary to remove the foam from it in a timely manner.
If you don’t have time to do this, the foam will turn into unappetizing flakes and sink to the bottom.
How to restore broth clarity
You can do this with egg whites. Separate the whites from the yolks, beat them a little and pour them into a saucepan.
The broth with the egg whites should be cooked for 3-5 minutes, stirring constantly. The egg whites will attract the foam, and all that remains is to remove it with a slotted spoon.
If you don't have eggs at home, you can use ice cubes or ice water.
Throw a few ice cubes or pour in some ice water into the boiling broth. The foam will float to the surface and can be removed with a slotted spoon.
