Green Eggs and Ham
Ingredients
Directions
Prepare the hock
Place the bacon hock in a pot of water.
Add green food coloring, following the manufacturer's guidelines.
Bring to the boil and simmer for 60–90 minutes.
Remove the hock and let it cool slightly.
Carefully remove the skin, leaving the fat layer intact.
Check the colour
If the hock is the desired shade of green, place it on a platter.
If not, return it to the pot and add color until the right shade is reached.
Transfer the hock to the platter.
Poach and serve
Separate eggs into whites and yolks.
Poach the egg yolks in water with blue food coloring.
Poach the egg whites in uncolored water.
Place the egg whites on the platter with the hock, and place the yolks on the whites.
Serve using a tri-pronged fork.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Bacon hock
- Its fat and connective tissue add flavour and moisture as it simmers.
- Eggs
- Proteins set when heated, giving the whites and yolks their firm, distinct texture.
The step that matters
Poaching the egg yolks and whites. Egg proteins set with heat, so a gentle simmer keeps the whites intact and stops the yolks from overcooking and turning chalky.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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