The Art of Green Eggs

Last night we had a Green Eggs and Ham dinner at the Museum for our members.

Have you heard about the study that found carcinogens in  food dyes?  So much fun about cooking and eating with kids is the diverse colors and shapes that we feed them. We are very concerned, especially in the springtime, with the amount of food dyes that children are consuming. For our dinner at the museum we made our own dye out of plants!

Take a look at the recipe:

  • 6 eggs
  • 1 tablespoon butter
  • Bunch of garden greens: parsley, spinach, swiss chard
  • 1/4 cup cheddar cheese
  • salt, pepper

To get green plant food coloring:

  1. Gather green leaf plants like kale, parsley, chard or spinach.
  2. Wash and chop into small pieces.
  3. Blend with a bit of vegetable broth or water until smooth.
  4. Alternatively, if you have access to a juicer you may juice the plants!

To make the best scrambled eggs:

  1. Crack eggs into a small bowl and beat with a fork
  2. Add green dye until you have a satisfying color (I like mine emerald green)
  3. Heat a skillet to medium low heat and melt that butta.
  4. When butter is melted pour eggs in and … PAUSE! Do not touch the eggs for 30 seconds.
  5. After 30 seconds, stir with a wooden spoon or rubber spatula. Toss the eggs around the pan a little and then let sit for 15 seconds.
  6. Give another push from the outside of the pan to the center and add cheese.
  7. Let cook for 15 more seconds, push again and serve hot!



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