[Sca-cooks] A curiosity

[Kerri Martinsen]

>Next AM, remove the fat, then reheat the stock, to reduce by about half. 
>About lunchtime, clarify w/egg white, if you do that sort of thing, twice (I 
>do), and put back on the stove to simmer and reduce some more. Meantime, mix 
>up the two egg yolks with a whole egg, and make yourself either some 
>scrambled eggs or French Toast.
>

Can you explain the whole "clarify with egg white" bit?

Vitha