Fried eggs set the mood for a green Christmas

Murre egg? Afraid not!

How you serve up a meal is often more important than what you serve. Food that looks different from what you’d expect  can put you off. Or, it might just be fascinating!

Rumor has it that prospectors ate blue eggs during the gold rush… the eggs of murres. Eggers from San Francisco took almost half a million murre eggs a year from the Farallon Islands in the mid-19th century to feed the growing city. But were they really blue? Vinny couldn’t find any proof. If you’d like to see what blue eggs  might have tasted like, fry up a batch of Vinny’s eggs, below. This dish will certainly set the mood for a green Christmas.

Fried Greeny-Blue Eggs

Ingredients
½ cup chopped red cabbage
1 egg

Get ready…
1. Boil the cabbage for 5 minutes  in a small pot on medium high heat in 1/2 cup water. Strain the purplish red juice into a small glass and put it in the fridge to cool.

2. Carefully crack the egg and separate the yolk from the white. If you have an egg separator, this will be easy. If not, it takes a little practice. Here’s how. Put each yolk and each egg white in its own bowl.

Get set…
1. Add 1 tablespoon  of the red cabbage juice to the egg white and whisk with a fork until the white is uniformly colored. The reddish juice turns emerald-green when it’s mixed with the egg white.

2. Heat a frying pan with 1 tsp of  oil on medium heat on the stove. When a drop of water sizzles in the pan, pour the green egg white into the pan, then place the yolk in the centre. Cover the pan for a few minutes. Cook the egg until the bluish-green whites are firm and the yolk no longer jiggles when you shake the pan.

Go…
With a flipper, take the bluish-green egg from the pan, sprinkle with a little sea salt and some pepper if you like, and enjoy!

How does it work?

Anthocyanins in the red cabbage are red when the food is acidic (or sour), but they change to bluish-green when the acid in the food is neutralized (or alkaline).  Egg whites are one of only a few foods that are highly alkaline, so the red cabbage juice turns green when it’s mixed with the whites.

Scientists are studying anthocyanins, found in many brightly colored foods, to see if they protect against disease. Lab studies are promising, and clinical trials on people are now under way.

Taste test

Blindfold the taster and see if he  can tell the fried blue egg from an ordinary fried egg. What did you find out?

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2 Comments (+add yours?)

  1. Vinny Grette
    Dec 16, 2011 @ 16:55:07

    Although blue eggs have great shock value, the cabbage juice makes a good litmus for all kinds of food. Test it out on a bunch of things and get a whole rainbow of colors!

    Reply

  2. Mr. Highley
    Dec 16, 2011 @ 14:09:48

    So awesome!!! Can’t wait to try the blue eggs recipe with my godchildren!! They will love it for sure!!!!!!!!! Thanks for sharing such fun ideas to get people into experimenting with food!!!!!

    Reply

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