The Chemist Prankster - My English Breakfast Turned Green

Hello steemians! Holiday time in Sweden is great fun! We visited Stockholm today, it's an amazing city! When I get back I'll give you a few posts on the places I visited. For now, I'll stick to my list of pranks I got ready, because without my computer, I won't be able to make a proper post.

For this post I got you a completely safe food prank. Imagine volunteering to make breakfast for someone for the first time and when they sit at the table they see two delicious fried GREEN eggs! 

(Image source: pxhere.com)

Ingredients 

• eggs
• red cabbage
• a coffee filter

Steps

• Chop about a cup of cabbage.
• Heat it in the microwave oven until it gets soft.
• Let it cool down a bit.
• Place it in a coffee filter and squeeze the juice in a bowl.
• Heat some oil in a frying pan.
• Crack the eggs and separate the whites from the yolks.
• In a bowl mix the whites with some of the cabbage juice.
• When the pan is ready, pour the mixture in and then let the yolks sit in the middle. You can cook just like you cook eggs normally.
• Serve hot and pretend there is nothing wrong with your dish...

Cautions

Be careful while frying, this is supposed to be fun, we don't want anyone to get burnt.

And the science behind it:

Red cabbage contains pigments called anthocyanins which work as acid-base indicators. When exposed to acidic environments, anthocyanins have a purple-red color, but in alcaline environments they turn blue-green. The egg white is alkaline (pH about 9) and changes the indicator's color.

The term alkaline refers to soluble bases. They were the first bases to be described. Whereas alkaline solutions are all basic, basic solutions are not all alkaline. Alkalis are"salts (ionic compounds) containing alkali and alkaline earth metal elements that accept a hydrogen ion". Being basic, mean their pH is always greater than 7 and they react with acids to neutralize them.

Anthocyanins?

Yes, deriving from the (Greek) words anthos (flower) and kyanous (dark blue), anthocyanins are water soluble pigments that work as indicators and belong to the flavonoid family. They are responsible for coloring a plant red,purple or blue and they are abundant in acai, blackcurrant, blueberry, bilberry, cherry, eggplant (the skin), pommegranate, purple sweet potato, red cabbage, red grape and purple corn. They are great antioxidants and offer a variety of health benefits. Plants use anthocyanins for numerous reasons, to attract animals to eat them, insects for pollination and also protect the plant from harmful UV radiation.

References

thoughtco.com-Edible_green_eggs
sciencing.com-Alkaline_vs_basic
phytochemicals.info_Anthocyanins
bbcgoodfood.com-Anthocyanins_and_why_they_are_so_healthy

Thank you for stopping by and giving this post a read. I hope you enjoyed it! If you please, feel free to pay a visit to my blog and check out my short stories along with plenty of educational posts and of course my bizarre natural phenomena series. 

Special thanks and mentions go to:

Until my next post,
Steem on and keep smiling, people!