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By French Tart on April 6, 2007
"This is a very old British tradition & method of colouring and dying eggs to be boiled and eaten on Good Friday & throughout the Easter weekend. There are commercial dyes available nowadays, but I still prefer the traditional natural methods of colouring my Easter Pace Eggs – onions skins (and also spinach & beetroot water). The name Pace..."
Ingredients: eggs, aluminum foil, string...
Prep Time: 15 mins
Total Time: 25 mins
By French Tart on October 22, 2008
"The quintessential British breakfast, and perfect for breakfast in bed - Boiled Eggs and Marmite Soldiers are a British culinary institution! The following instructions give you a perfect soft-boiled egg, suitable for "dipping" with your "soldiers"! You either love marmite or hate it, don't use it if you cannot find it locally..."
Ingredients: marmite, salt, free-range eggs...
Prep Time: 0 mins
Total Time: 5 mins