Since Green Eggs and Ham by Dr. Seuss has been the recent curriculum I’m using with my students, I decided I should try and serve green eggs in class somehow after exams. It’s sort of my end-of-the-school-year theme, and I thought it would be fun to see if we “like green eggs and ham”.
(Side note: I was shocked (and grossed out!) to discover a few weeks ago that Thailand really does have Green Eggs! They are soaked in some sort of pickling substances that denatures the protein to a state far too unnatural for my taste.
I eventually opened the green egg, and missing the point of the book entirely, refused to taste it. Shame shame, Teacha Brandie. But surely, you will understand when you see the photos… Click here. )
Needless to say, I did not opt for those green eggs. I wracked my brain and the candy isles at BigC, searching for some cute and tasty way to make green eggs. Think think think…
Finally, what did I stumble upon, but packs of milky white agar gelatin right beside packs of green agar gelatin! The third and only other color available was red. Also, just as I’d hoped, I found something I could use for egg-shaped molds.
So tonight, as I type this and do 18 other things rather inefficiently (including, but not limit to the student goodbye cards), I am making green eggs! I didn’t end up using the mold for the first batch because I accidently waited too long and the green agar cooled into one big green yolk in the bottom of the pan. So I used a water bottle to cut them into smaller “yolks” then started brewing the white Agar.