Use chemistry to make literal green eggs (the ham is up to you)

Are you up for some Seussian hijinks? You can do a simple chemisty experiment that allows you to make actual green eggs to have with your ham. We'll review the procedure and once again give thanks that there are so many ways to simultaneously indulge a love of science and food.


I do not like green eggs and ham. They look gross. But I have tried them, and you can, too! All you need is a head of purple cabbage, a coffee filter, and the will to make your breakfast look literary, yet disgusting. Grab the cabbage and wring the juice out of it. You can do this by either nuking it in the microwave and squeezing out its juice through a coffee filter or putting the chopped pieces in boiling water until it leaks its color. You should now have a delicious cup of purple juice.

Grab an egg, crack it, and separate out the yolk. Plunk it down somewhere safe. You'll need it whole, later. Mix a little cabbage juice into the egg white and watch the color change from purple to a yellowish green! Pour the white in a pan, plop the unbroken yolk down on top of it, and fry them up. Paste a smile on your face and choke down your meal. Sip water in between bites to soothe the involuntary spasms of your throat. Or just eat with your eyes closed.

Egg whites are one of the few foods that are slightly basic, and have a pH of about eight. While acids have a slight preponderance of positive hydrogen ions, bases have an oxygen-hydrogen pair that's slightly negative. Cabbage leaves contain anthocyanin. This is a pigment that scientists believe acts, in a living plant, as a kind of sunscreen, warding off the high-energy blue and green light to shield the plant from damage. When the anthocyanin combines a positive hydrogen ion, the molecule alters in such a way as to absorb certain frequencies of light and give off others and making the molecule look red. When it combines with bases, its structure changes a different way, absorbing and giving off other frequencies of light, and making the molecule look green. This is why the eggs whites have to be dyed, and not the egg yolks. The egg yolks are slightly acidic, would be purplish, and would ruin the whole experiment. And you do not want purple-green eggs and ham. You do not want them, Sam I Am.

Via Fun Sci, Home Training Tools,, and Frostburg.


Dr Emilio Lizardo

It is far easier to use green food coloring and make scrambled eggs. It will make kids and most non-nitpicky geek adults perfectly happy.