Do you like green eggs and ham? A verdant experiment in the chemistry of colour! I didn't use food dye--that would be cheating--instead, in keeping with the spirit of my group's MO, I took advantage of the natural properties of other foods to make the change.

My first step was to gather the required ingredients. This task required:
2 eggs
1 red cabbage
2 Morning Star bacon strips*

There's also a red onion in the photo. I'll get to that later. Once I had everything together, I washed the cabbage and threw away the outer layer. Next I chopped the cabbage into fourths and boiled it with a minimum of water. A fantastic purple solution emerged.

I added this natural juice to my egg whites. Purple + white turned into a lovely bluish-green. Click here if you would like to read an explanation for why this happens.

Just for fun, I tried adding the purple cabbage pigment to one of my bacon slices. The experimental strip is on the left in the photo; my control bacon is on the right. As you can see, I only succeeded in dyeing it purplish.

The food was ready, so I served it up and tucked in! It tasted a bit cabbagey, as you would expect. But, it wasn't bad at all. As a side-effect of the cooking process, my food was not the only thing I turned green. My utensils were covered with it. Who wants to lick the bowl?

I bought a red onion because I had heard that the skins were used to dye yarn. This may work very well, but I decided not to eat a juice that was created by boiling the outer skin of an onion. I do have my limits. However! The indicator molecule flavin "is also present in plums, apple skins and grapes." I hope that someone will carry the green egg baton and go on to conduct follow-up experiments. Bon appetit!

*I'm ovo-lacto vegetarian, so ham was out of the question. Fake bacon had to suffice.