Making the dye in jeans edible 

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All chem is edible chem if you're brave enough.

Not gonna lie, I find the idea that you can't cook very funny. I love cooking/baking because it's the only chemistry I do that isn't dangerous XD

The final yield of the scrambled egg was about 50% The theoretical maximum is 100%

I love how calmly and neutrally he describes how grossed out he was

Where's the HAM? that's all you needed! You had the Green Eggs...

I remember watching these videos when you first started and thinking 'wow I want to be a chemist' Then I got to college and took organic chem and now I study finance

19:05 Its a natural instinct. Blue (especially light blue) nearly never means food in nature, instead it means mould/decay and other unpleasant things. This is also why car coolants are often blue. It doesnt help that the food took on the exact hue of blue usually associated with mould. Funnily enough our instincts run in the opposite direction when it comes to orange/reds, cuz those usually mean ripe, sweet fruit.

Have you thought about getting a microscope for some extreme close ups of some of the crystals and products you end up with? I'd really like to see them.

Cooking chemistry tip: Don't salt your eggs until after you've cooked them. You'll get better texture.

I died laughing when you mentioned the toaster tutorial 😂

18:05 “I actually have no idea how safe it is to eat its thermal degradation products... In any case, I added the eggs” 😂 ARE YOU OK??

18:57 wait... I think I can hear Gordon Ramsay crying.

19:30 that's why when Heinz came out with purple and green ketchup, it failed. The green I couldn't do, but lived the purple, go figure. It has to do with the psychosomatic reflex, and how humans are program to avoid bad food. This is also why when LED lights first came out a lot of restaurants had the swamp back to incandescent bulbs because of the color change of the food making people angrier and disliking their food even though it's the same exact dishes they always eat color perception plays a huge part in our lives

In one of Oliver Sacks' books, he describes the case of a man who was in a car accident and sustained an extremely rare brain injury. It caused a lesion in a particular place in his brain, resulting in total loss of color vision. He saw everything in monochrome. One of the things he mentioned was a consequence of that was that it became very difficult for him to eat. He saw most food as black, and it disgusted him. We're quite sensitive to both the appearance and the context of the things we eat. Almost none of the subjective experience of taste we have is driven by objective factors. It was originally thought that we kind of lied to ourselves about our taste experience, that we would make up stories we told ourselves about how we felt about the things we ate, and that explained why professional sommeliers will drink the same wine out of a paper cup and out of a wine glass and describe them as tasting like completely different wines. But, then they did more research. It turns out, they weren't lying. fMRI brain scans showed gigantic differences in the parts of the brain that register taste. Things literally taste different based on seemingly irrelevant details like how expensive we think something is, how we think it is going to taste beforehand, etc.

"Making an edible blue dye" e a t m y s h o r t s .

Rewatching this 5 years later: I'm so glad you leave in your mistakes and discovery process. It's really important and entertaining to see what real chemistry is like.

So much drying. I didn't expect you to be bad at cooking, considering you have to be good at temperature control.

I've actually wondered why water doesn't quickly wash the indigo dye from blue jeans. Now I know :)

This video is the living embodiment of "You eat first with your eyes." I don't think I could've gagged those eggs down. Props to you for managing even one bite.

I like how you ended up explaining in your usual way how to make a breakfast

HOW COULD YOU NOT MAKE GREEN EGGS AND HAM WITH THIS!!!

All the coolest chemistry is illegal. Drug synthesis is pretty cool but restricted for obvious reasons. Explosives are REALLY cool, and again for obvious reasons restricted. But damn Nile you bring to the table some of the coolest stuff I’ve seen that I may be able to do myself. Thanks for all of your hard work and congratulations on your new lab!

I, for one, would love to see some videos where you do two passes; the first where you learn the pitfalls, and the second where you do a more polished version. It would be cool to see how the yield improves once you apply what you learned from the first attempt.

19:04 dude seriously those eggs look rotten but without the smell 🤣🤣🤣 guess I'm not eating eggs for a while 😂😂🤔

For future, cook scrambled eggs slowly on low heat to get a better consistency 😜

I like literally stopped eating my food to see this video

I find it interesting how the blue dye makes it really easy to see how easily the materials in use end up getting spilled, spattered, smeared, dripped, etc.

NileRed: *chem officianado* also NileRed: "I'm not very good at cooking."

Right away, before even watching the actual video: I absolutely love your series on pigments and dyes!

For non-iodized salt I buy kosher salt or rock/ice cream salt. They're typically readily available.

>"I'm also horrible at cooking" >Spend most of his time cooking some grade A chems yeah

Cooking is also kind of chemistry as well

you did the chemical stop light!! i love your explanation :-) also, thanks for keeping the troublesome synthesis. chemistry is really beautiful that way.

You're my favorite chemistry teacher by far, but I'll take my kitchen classes from another instructor. Thank you.

I think it is great that you don't make a polished version without all the issues you run into. I want to get into chemistry and seeing it being practiced, with the issues and how to work around them, is really making it more interesting to me as does it help me pick stuff up. Seems to be a lot of cool "tricks" also that you don't get taught in grade school but that people into chemistry knows =). Great channel!

I think the video should be re-titled to "Indigo: The Filtering". Haha. Always glad you include the 'mistakes' and showing the real path to experiments. Love the videos, man.

Kosher salt isn't iodized, and easy to find.

this wouldnt be a NileRed video if he didnt spill something.

I laughed until I cried when you were describing trying to eat that at the end 😂

The color altered your EGGspectations... Thank you for your wonderful chemistry videos, I watch all of them as soon as I see they are uploaded and have time. Keep 'em coming!

I’m so excited to see another NileRed video! Congrats on the new lab! Glad to see your videos becoming even more professional (if that’s possible).

You really missed out on not serving your eggs with a side of ham, Nile-I-Am

Seeing your mostly green eggs made me really nostalgic because when I was a kid my family used to love Dr. Seuss so every year on his birthday my mom would make us green eggs and ham for breakfast

For good scrambled eggs, use butter, and season them after they're cooked. Adding salt to them can cause the end result to be watery. Also, when you take them out of the pan, add some creme fraice or some cheese (basically something cold) to stop it from getting overcooked.

The number of times I've accidentally made my eggs vibrant blue because they've come into contact with red cabbage.

Never thought I would see "edible" and "methanol" in the same video...

Well done, Nile. This is yet another intensively educative video. I admire you for your ability to choose interesting topics as hybrids of educative approach and just cool stuff.

Wow, your video quality has improved significantly. Both audio and video. I'm loving it.

I tried to make purple scrambled eggs once and they ended up GRAY. They looked like wet shredded newspaper. They tasted the same, but the color was definitely off-putting.

Green Eggs and Ham Book by Dr. Seuss

Happy to see you sponsored, you deserve it! I love your videos and your personality so much :)

Aw man, where was this video when I was teaching about electrophilic aromatic substitution last week? Awesome job!

this is bringing a new meaning to "eat my shorts"

Can: Make edible indigo Turn diamonds into soda water Make homemade uranium glass Can't: Cook scrambled eggs

i like when videos show problems that pop up or mistakes, i admire the people who include that in their videos because not many people do that.

i love your videos a lot! not only do you have some really interesting content, your voice is also very soothing

Hey Nile! I wanted to ask you one thing... A week ago I mixed vinegar, water and sodium bicarbonate to try to create sodium acetate. I mixed them up and it strangely turned red. It smelled like wine. After letting it sit for about 3 hours, I boiled it off. It turned out like a thick brown liquid, that smelled disgusting. I let it sit and some strange patina came out on the surface. I put it in the microwave for like 2 minutes and it all became some kind of pinkish hard powder. I powderized it with a spoon, and it became a fine pink powder. I thought that being sodium acetate with some kind of impurities, and wanted to wash it off, but I didn't really know how. I wanted to use rubbing alcohol but I can't find it here in Italy. I let the powder sit for a few days and it became liquid again, just like before the microwave. I think it absorbs humidity well. Was that sodium acetate? Thank you!

19:08 ''I think it just altered my EGGSpectations...''

Watched this over lunch, and I'm definitely glad the video was long enough that I'd finished eating by the time the "product" was ready!

I love how your channel is so "breadth first" in computer science speak, where you explore the space of educational reactions somewhat all over the map. Sometimes the videos have a semi sequential ordering, such as making precursors, as in this excellent video. In this case, can I request what I think might be a first for your channel? Please post the video of you reattempting the synthesis using what you learned from this run. I agree that your reason for posting the video is you are capturing the essence of laboratory experimentation. Repeating the procedure with different details is itself educational for the audience. Thanks for your channel! About the thermal breakdown products. Since it's Blue 2, it would be really interesting to know more about what happens if you heat dyed food, like cereal made into butter cookie bars. (E.g., "Rice Crispie Treats")

Good thing you didn't decide to make waffles!😂

Moldy toasts with scrambled lung mucus. Yum. Hahahahaha

Why did I think of green eggs and ham when he made the breakfast? Amazing vido as always, keep up the great work!

Absolutely LOVE the ending!

"When I was done looking at it" YES the whole point of playing with a dye is the observation of the colour! And it is indeed mesmerising!

You missed the perfect opportunity to add ham to your breakfast! Green eggs and ham!

19:07 "I think it just altered my egg-xpectations of what it would taste like"

Have you ever considered doing a video on isolating alkaloids and other compounds from plants? I'd love to see Paclitaxel isolated from yew seeds or digitalis isolated from foxglove.

❤❤ Thanks for loving my last comment on the lead sponge vid!

some high quality disgusting blue food cinematography :D I loved it

11:27 exactly. your videos really brought that to my attention more than a semester of lab work did. i particularly enjoyed it during this video. got the product, and its all salty, like wtf! "ok, fine, lets wash it in... methanol?" ... "ok, methanol wasnt the right choice." "neither was using a vacuum filter, it seems. "

Totally agree of showing when things don't go perfectly. I much prefer those as I know that there are challenges that exist and not as easy as shown.

“Was the surgery successfully?” “Yes but we have a question.” “What is it?” “Why was your stomach blue?”

Chemistry based on a single forum post. Sketchy.

I was having my lunch watching this. And at the end of the video, I am glad that I finish my meal before the video end lol.

I found a food dehydrator works pretty well for drying stuff in petri dishes. It has a bottom fan with so there is no danger of blowing the dried material off.

2:54 I don't think so. Sulfonation is generally quite difficult to do, let alone disulfonation at 90°C without oleum. Even if it occoured, there would be a nearly undetectable amount. I would be more concerned about the orto isomer (orto to the nitrogen of the amine, of course). Sulfonate group is quite bulky and therefore para is more favoured, but with heating the kinetic of the reaction becomes really messy and weird things happen. I'll see later in the video though.

>Considers tasting diabetic friend's urine >Eats product made from own urine >Nauseous from blue eggs Oh Nile. I love you.

I don’t know why I was expecting this video to be different since all of your videos are so complex

I buy this e number for fishing bait and I can tell you, your powder looks spot on at the end, purple shene

Why does the indigo carmine powder at 12:56 have that brown-shiny tint? (I noticed the same effect when synthesizing Rhodamine B, but it had a golden tint)

Colors and appearances are super important in food... even more than the smell and taste

Nile Try to extract/purify miraculin from the fruit or those tablets. I binge watched your edible chem series and thought it would be interesting to see a miraculin video, since it's a protein with a mindblowing efect on taste.

omg your first sponsor I'm so proud of you

Is it just me or it looks like it's moving when I move my phone at 13:00

Can you make a Video: How make you your videos?

In regards to the color changed food seeming inedible there are quite a few shows and papers on the topic. Yay psychology!

Scrambled egg cooking tip. Heat until the bottom layer just starts to solidify. Then stir by poking the edge of the flat forward into your eggs like you would to loosen a stuck meat product. Only stir enough to churn everything around, give it a few seconds and repeat. This will produce fluffy scrambled eggs very quickly.

HEY NILE :)

your voice sounds different

A little bummed about the pre-roll and mid-roll ads, but if it means you can make more videos then it's worth it. --your humble patron.

Blue Eggs and Toast, my favorite Dr. Seuss book!

Lol got NordVPN ad on this video

Love your videos!

Bart Simpson: eat my shorts Nile Red: hold my chemicals

Earth: gets nuked NileRed (setting up timelapse) haha this is great

You are a biochemist, why the hell do you use margarine to cook and or eat!?

5:48 Isnt it lovely to wake up in the morning and see something solid?🙄🤣

Nile, make a video on the stir bars you use