How to make a green omelet

Ex­per­i­ments are all very well and good, but we still have to eat! In this de­li­cious ex­per­i­ment, we’ll show you how to make a chemist a healthy break­fast! It’s a green omelet with all the fla­vor you love!

Safe­ty pre­cau­tions

Ob­serve fire safe­ty when us­ing heat­ing de­vices.

Reagents and equip­ment

• eggs;
• red cab­bage;
• salt;
• pep­per;
• bowl;
• fry­ing pan;
• stove.

Step-by-step in­struc­tions

Dice some red cab­bage and trans­fer to a 1L beaker. Im­merse in hot wa­ter and let cool. Fil­ter the mix­ture. Break and sep­a­rate a few eggs. Add the red cab­bage juice to the egg whites. The egg whites turn bluish-green. Pour the mix­ture into a pre­heat­ed fry­ing pan and add salt and pep­per to taste. The fried eggs turn out green, but smell and taste quite good!

Process de­scrip­tion

Aque­ous so­lu­tions can be neu­tral, al­ka­line, or acidic.

Red cab­bage juice has an in­ter­est­ing fea­ture – it con­tains an­tho­cyanins, which change col­or de­pend­ing on the acid­i­ty of their medi­um. Ini­tial­ly, in a neu­tral medi­um, cab­bage juice has a pur­ple-crim­son col­or. When the cab­bage juice is added to the bowl of egg whites, the mix­ture turns green, as egg whites are an al­ka­line medi­um. The pH re­mains un­changed dur­ing the cook­ing process, and the eggs stay green.