Traditional Easter Marbled Pace Eggs

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

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)

Recipe

• 1 peel the outer skins away from red and yellow onions.
• 2 wrap the skins around the eggs in a random way - you do not need to cover the egg completely.
• 3 encase the eggs with the onionskins in a piece of aluminium foil - covering completely, or tie pieces of non-coloured string around the eggs.
• 4 boil the eggs for about 5-7 minutes.
• 5 take off the heat and allow to cool in the water.
• 6 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.
• 7 you can "polish" the eggs with a bit of butter to deepen the colours and give them a gloss.
• 8 alternative dyes include, beetroot water and spinach water for red and green eggs!