Eggs stained with beets and red cabbage
I saw this red cabbage trick on chemistry.about.com so I had to try it. No artificial colors, just beetroot juice in pink and red cabbage in blue. The color change is because the anthocyanin flavin (from which the color of cabbage comes) changes color depending on the pH value, and since the protein is alkaline, it becomes blue-green.
Preparation steps
- Separate the egg whites from the egg yolks, mix one with the beet juice and the other with the red cabbage juice (I just sifted the boiled beets and strained, red cabbage can be the same way or from a jar) and stir well, you will notice how this with red cabbage changes color from purple to blue-green.
- Put a little oil in the pan, and when it heats up, add one egg white first and then another, and then transfer the egg yolks to the egg whites and fry the eggs normally. The taste is normal if you do not overdo it with the amount of juice and both are quite edible. Beets have a different pigment, so the color is different.
Serving
There is more about pH and red cabbage here: http://chemistry.about.com/od/acidsbase1/a/red-cabbage-ph-indicator.htm
