Cool factoid that I didn't know before: Red cabbage stays the same colour under acidic conditions, but changes to a blue-green color under alkaline conditions.
While making myself eggs for lunch, I noticed the change and so luckily Bill was on his computer and could look up some info for me. I wanted to find out if this was normal, and if it was still edible. Obviously, no problems at all. :)
So I enjoyed some blue-ish eggs.