Egg white consists of water and proteins, which are large molecules composed of smaller ones called amino acids. “Aromatic” amino acids are a subset of these with special rings of atoms in their structure. They react with nitric acid to form yellow compounds. This process is called a xanthoproteic reaction.
A safer version of this experiment is included in the “Chemistry of eggs” set from the MEL Chemistry subscription!
Attention! All experiments are performed by professionals. Do not attempt.