Traditional Easter Marbled Pace Eggs
Print recipe
| Serves | 12 Pace Eggs |
| Prep time | 15 minutes |
| Cook time | 5 minutes |
| Total time | 20 minutes |
| Allergy | Egg |
| Dietary | Vegetarian |
| Meal type | Breakfast, Side Dish, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Cold, Serve Hot |
| Region | British |
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).
Ingredients
- 12 free-range eggs
- 6 - 8 onion skins (red and yellow)
- tinfoil
- natural non-coloured string
Optional
- butter
- beetroot water or spinach water
Note
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).
Directions
| Step 1 | 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. |
| Step 2 | Encase the eggs with the onion skins in a piece of aluminium foil - covering completely, OR tie pieces of non-coloured string around the eggs. |
| Step 3 | Boil the eggs for about 5 -7 minutes. Take off the heat and allow to cool in the water. |
| Step 4 | 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. |
| Step 5 | 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. |
