Traditional Easter Marbled Pace Eggs
- Reviews 10
Ready In: 25 mins
Serves: 6-12
Yields: 12 Pace Eggs
Ingredients
Directions
- Peel the outer skins away from red and yellow onions.
- Wrap the skins around the eggs in a random way - you do not need to cover the egg completely.
- Encase the eggs with the onionskins in a piece of aluminium foil - covering completely, OR tie pieces of non-coloured string around the eggs.
- Boil the eggs for about 5-7 minutes.
- Take off the heat and allow to cool in the water.
- Peel away the string, aluminium foil, onion skins and arrange the coloured eggs in a basket or egg holder - for the centre of the Easter Breakfast, Tea or Brunch table.
- You can "polish" the eggs with a bit of butter to deepen the colours and give them a gloss.
- Alternative dyes include, beetroot water and spinach water for red and green eggs!
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