"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.
