In Kitchen Science (Part 1), we shared with you the science behind yummy treats such as sherbet and popcorn. If you have more time during the holidays, why not try out these two Eggsperiments with your kids? 'Wow' them with the amazing things that you can do with those smooth, versatile ovals that that you can boil, bake, fry and scramble - EGGS!

Fried Green Eggs, Anyone?
If you're a fan of Dr Seuss, you would have read Green Eggs and Ham. Now you can make green eggs and EAT them, or serve them up as a special surprise to a green-loving friend or family member. Here's how:

What you need:
- an egg
- red (purple cabbage)

Now do this:
1. chop a bit of red cabbage and put it in a bowl.
2. Microwave or steam the cabbage till it is soft.
3. When the cabbage is cold, press it over a sieve to collect some juice in a cup.
4. Heat a small non-stick frying pan or heat up a pan with a teaspoon of oil.
5. Crack your egg into a bowl and set aside the yolk in another bowl.
6. Add some of the cabbage juice into the egg white and stir - it will turn green!
7. Add the 'coloured egg white' to the hot frying pan and slide in the egg yolk to the centre.
8. Once the egg is cooked - ENJOY!

What happened?
The red cabbage juice contains pigments called anthocyanins. These nthocyanins change color in response to changes in acidity or pH. When you add the juice - normally purplish-red under acidic conditions - to the egg white which is alkaline, the pigment changes color to green.