Traditional Easter Marbled Pace Eggs

Recipe by French Tart
READY IN: 25mins
SERVES: 6-12


  • 12
    fresh organic eggs
  • 6 -8
    onion skins (red and yellow)
  • aluminium aluminum foil
  • natural non-coloured string
  • butter (optional)
  • beetroot water (optional) or spinach water (optional)


  • 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!