Traditional Easter Marbled Pace Eggs

Name: Traditional Easter Marbled Pace Eggs
Ingredients: 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)

6 ingredients

1 steps

Ingredients

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)

Directions

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.", "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.""