Yesterday I cooked matzoh balls which turned out beautifully except for a dirty stripe along the circumference. I have since learned that this is due to coagulation and discoloration of albumin from the egg whites. I have also since learned that cooking the matzoh balls in chicken stock instead of water prevents this, since the fat in the stock allows the albumin on the border to dissolve.
Since I laboriously cooked and clarified homemade chicken stock, I did not want to cook the matzoh balls in that stock, which would become cloudy all over again. (Yes, I am a perfectionist!!)
Can you avoid the matzoh ball discoloration by just adding some oil to the boiling water before dropping in the matzoh balls? Any other ideas?