"Green Omelet" experiment

How to cook a green omelet

Ex­per­i­ments are all very well, but we still have to eat! In this de­li­cious ex­per­i­ment, we show you how to make a real healthy break­fast for a chemist. It’s a green omelet, which hasn’t lost its fla­vor qual­i­ties.

Reagents and equip­ment:

  • eggs;
  • red cab­bage;
  • salt;
  • pep­per;
  • eggcup;
  • fry­ing pan;
  • elec­tric stove.

Step-by-step in­struc­tions

Cut up the red cab­bage, place it in a 1-liter beaker, pour hot wa­ter over it and al­low it to cool a lit­tle. Fil­ter the mix­ture. In a sep­a­rate bowl break a few eggs and add the red cab­bage juice to it. The egg whites turn bluish-green. Then pour the mix­ture into a pre­heat­ed fry­ing pan and add pep­per and salt to taste. Af­ter fry­ing, the eggs turn green, but they smell and taste fine.

Pro­cess­es de­scrip­tion

Aque­ous so­lu­tions can be neu­tral, al­ka­line or acidic. Red cab­bage juice has an in­ter­est­ing fea­ture – it changes col­or de­pend­ing on the acid­i­ty of the medi­um. This hap­pens be­cause red cab­bage con­tains an­tho­cyanins, which change col­or de­pend­ing on the acid­i­ty of the medi­um. Ini­tial­ly, in the neu­tral medi­um, cab­bage juice has a pur­ple-crim­son col­or. When cab­bage juice is added to the bowl of eggs, the mix­ture turns green, as the egg white has an al­ka­line medi­um. On heat­ing, the acid-al­ka­li lev­el does not change, and the eggs stay green.

Safe­ty pre­cau­tions

Ob­serve fire safe­ty when us­ing heat­ing de­vices.

Warn­ing! Only un­der pro­fes­sion­al su­per­vi­sion.