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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.
Its time for...a naked egg!
This experiment takes time but is sure to amaze your children - and their friends too. 
What you need:
- An egg or two
- A bottle of white vinegar
- A clear container that is big enough for all your eggs, with a cover
- A large spoon
Now do this:
1. Put the eggs in the container, and cover them with the vinegar. Make sure the eggs are not touching each other.
2. Cover the container and place it in the refridgerator. You can get the kids to take a photo plus describe what they see.
3. After 24 hours (i.e. the next day), take out the container.
4. With the spoon, carefully lift the eggs out, and throw away the vinegar.
5. Put the eggs back in the empty container, add fresh vinegar and put the eggs back in the refridgerator. Again, record what you see.
6. After another 24 hours, take the container out. Very carefully, lift out the eggs (they would be very soft) and rinse them. Throw away any 'broken' or oozing eggs.
7. You should have eggs without shells which are translucent. Poke it gently with your finger (not the fingernail) and watch it wobble!
What happened?
Vinegar contains acetic acid, which helps to dissolve the eggshell. Did you notice bubbles on the eggshell after you added the vinegar? What happened was that the calcium carbonate in the eggshells breaks down into calcium + carbonate, and the carbonate is released in the form of carbon dioxide bubbles.
Would you like to share other kitchen experiments? Drop us an idea or two, and collect some EduPoints as well.
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