You can use egg white as a natural clarifying agent to filter maple syrup and remove impurities, including sediment and nitre. The process of using egg white to clarify maple syrup is known as egg white fining.
Egg white fining is a traditional method used to clarify liquids, including alcoholic beverages and certain syrups such as maple syrup. The process involves adding egg whites to the liquid, allowing them to bind with impurities, and then filtering the mixture to remove these particles.
**Keep in mind that this method should NOT be used if you intend on selling your maple syrup. Individuals with egg allergies or sensitivities could react badly due to the egg whites being used.
Egg white fining is a traditional method used to clarify maple syrup, but it's essential to be cautious and ensure that the syrup is not heated excessively during the process. Excessive heat could negatively affect the flavor and quality of the syrup. Additionally, some modern producers prefer alternative methods, such as using commercial filters or filter presses, to achieve clarity without using egg whites.
Small scale maple syrup producers are often left with sediment sitting at the bottom of mason jars that are filled with syrup before the bottling stage. This sediment is nitre, or sugar sand. Sugar sand forms in maple syrup any time it is heated above around 93C/200F. The sugar sand isn’t a problem, although it can make your maple syrup appear cloudy.
When you finish and filter your maple syrup, there are a few ways to get rid of the niter. Felt or paper filters are one way. The the egg white method is pretty neat. Keep in mind that this method should NOT be used if you intend on selling your maple syrup. Individuals with egg allergies or sensitivities could react badly due to the egg whites being used.
Take your nitre filled jar bottoms and combine them in a sauce pan. Into the syrup, add the whites of 2 eggs per litre of syrup. It’s important to do this while the syrup is cold, so the egg whites don’t begin to cook before they can start doing their job.
Slowly heat the syrup and egg mixture of medium-high heat, turning the heat up slightly as you go along. Use a wisk to stir the mixture throughout the heating process.
Eventually, you’ll notice the egg whites begin to rise to the top as the mixture comes to a boil and the egg whites begin to cook. They’ll start to soak up the sugar sand, and will become a dark grey/brown colour.
After allowing the mixture to boil for a few minutes, turn off the heat and remove the mixture from the stove. You can scoop some of the egg whites out and you should be able to see your clarified maple syrup in the pan.
Using a funnel with a small filter inside, as well as a cone paper filter, you’ll be able to separate the egg white/sugar sand mixture out of the maple syrup. You’ll want to use a spoon or a spatula to agitate the egg/syrup mixture that is in the funnel in order to help all of the syrup pass through the filter. The paper cone filter under the funnel will trap any small bits of egg white that might make it through the funnel.
The result is crystal clear, delicious maple syrup. The flavour is the same as you would expect, maple! The eggs don’t impart any flavour or aroma to the finished product. Now it’s time for some waffles!
