Green Eggs and Ham… Yum?

A group of fellow First-Bookers and I decided to try our hand at the culinary arts. Not just any culinary arts, mind you — children’s-book-inspired culinary arts. The tale you are about to read, a tale in photos, is one of a few, brave, pioneering souls and their quest for green eggs and ham…

First, let me lay out a few basics for you. We entered this experiment in cooking with a simple assumption: food + green food coloring = green food. We decided to partake in this meal as a leisurely Sunday brunch: eggs (of course) and ham or in this case bacon. Not quite by the book, but we weren’t about to go about trying to color a full 10 pound ham (we may be into eating green food and all, but we’re not crazy.)

The book shows eggs sunny side up, but we thought we’d start with something a little more basic. So, scrambled eggs was first on our list. 2 eggs, a few drops of green food coloring, and a bowl of beaten eggs later, we were in business:2 Eggs, Beaten and Mixed with Green Food Coloring
Green Eggs Hitting the Pan
Minty Looking Eggs

Success! This emboldened us and we moved on to more technical endeavors. “Why not go all out?” we asked ourselves. Sunny side up it was! We first separated the whites from the yolks. We figured we’d color the whites, much the same as the scrambed eggs, and then add the yolks back to it in the pan. This seemed like a great idea at the time…
Green Egg White
Green Sunny Side Up
Not So Tasty Green Sunny Side Up
This sunny side up, though it does not look tasty, does look somewhat edible, but do not let your eyes deceive you! My co-chef’s skeptical face speaks volumes — this egg is not for consumption. The whites (greens?) are brittle and the yolk barely heated.

Perhaps one of our more skilled readers can provide us a few cooking tips on how a green sunny side up might better be prepared.

Down, but not out, we moved on to our final egg dish: hard boiled. This proved a simpler feat.

First we tried boiling our eggs in green water. This, of course, seemed rather silly, but we were caught up in the moment. Noticing that our eggs had hardly turned a shade of off-white, we took a more direct path. We filled a dish with a touch of vinegar and green food coloring and went at the eggs. This did an excellent job of really soaking in that natural green egg color.

We cracked open the eggs to have a look-see and, lo and behold, some of the green had soaked through! Victory was ours. I wouldn’t exactly call the end result visually mouth watering, but it did provide an interesting effect.
Green Hardboiled Egg in Shell
Inside of Green Egg Shell
Green Hard Boiled Egg
So, with yet another success behind us, we moved onto the fourth and final stage of our kitchen endeavors. It was time for some bacon! First, a rather disgusting attempt at soaking the bacon in green water proved wholly futile, (bacon is largely fat and fat is hydrophobic.) We quickly learned that direct application of green food coloring to our bacon worked perfectly. Small cracks and creases in the bacon took up the dye quite nicely. Flip it around a few times and be sure to spread the food coloring around as best you can — it will spread given enough help. (I apologize for the fuzzy photos.)
Turning Bacon Green
Bacon in Various States of Green
Delicious! We carried our fare outside for a quick presentation before attempting to eat our green cuisine. We even capped off our brunch with a nice big glass of — you guessed it — green milk. I will let the pictures speak for themselves.
Green Cuisine
Taste Testers
Obviously our cooking needs a bit of practice, but it does seem that our basic recipe works! If you have any suggestions on how you might make your own green eggs and ham, give a shout out in the comments!

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Posted in Around the First Book Office
11 comments on “Green Eggs and Ham… Yum?
  1. Stephanie R. says:

    Wow, the pictures kind of say it all. That bacon doesn’t look too appetizing…

  2. Lynda says:

    You have proved my point — leaving you unsupervised for longer than 3 minutes is not a good idea!

    Actually, I love the creativity you bring to all of those around you.

    Can’t wait for the next adventures!


  3. Mindy Klasky says:

    When my father was in college, he cooked meals at a food co-op. Whenever they ran low on staples (e.g., mashed potatoes), they’d color the food green (or, in a pinch, blue). People naturally stayed away from the green food, so there ended up being enough to go around. I’m sending him the link to your kitchen chemistry now!

  4. Dave M. says:

    Mindy: I’m not sure if that’s clever or cruel ;) I hope your father is a better cook than I am!

  5. Nicole T. says:

    I think I’m going to try Rachael Ray’s recipe. It looks a little more appetizing and it doesn’t require any food coloring!

  6. S Davis says:


    Here’s a link that might help you…

  7. De R. says:

    Amazing what you guys get to do in the name of literacy! I love it, keep up the great work! :):)

  8. Eva says:

    if you guys try to boil the eggs for like half an hour the yolk will turn green

  9. Noire says:

    Ahahahaha… That’s awesome! Maybe I’ll try that with pancakes ;O

  10. kevin says:

    I have seen a few different ideas for this – everything from food dying the whites green, and dropping the yolk on top to finish cooking, from just adding the food dye to scrambled eggs. But the pictures in the book are with the yolk coloured green and the white remaining white.

    I separated the yolk from the white, dyed the yolk green and placed it in a very small round cookie cutter (same size as the yolk in diameter. Cooked underside in a pan, and finished off top under grill.

    Then put remaining egg white in pan and cook as normal (fry in oil or poach), then place cooked yolk on top just before the white finishes cooking. All binds together and you have a green egg!

    May not look perfect but it’s the best match to the book as I can get.