No, people who bake cakes do not use green eggs. In regular cake baking, the eggs used are the typical chicken eggs that are white or brown, depending on the breed of the chicken. Green eggs are not commonly used in baking because they are not a standard variety of eggs from commonly raised chickens.
Green eggs can be found in specific breeds of chickens, such as the Araucana or Ameraucana, which lay eggs with blue or greenish shells due to a pigment called biliverdin. However, these green eggs are not commonly used in baking, as they are not as readily available as standard chicken eggs, and their eggshells may be thicker, potentially affecting the texture of the baked goods.
For cake baking and most other baking recipes, it's best to use fresh, regular chicken eggs. They provide the necessary structure, moisture, and binding properties that help create a successful cake batter and a delicious final product. If you ever encounter a recipe calling for green eggs, it's likely a creative or themed recipe rather than a standard baking practice. Always use eggs from a reliable source and check the recipe to ensure the best baking results.