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    You are in: Home / Breakfast / Traditional Easter Marbled Pace Eggs Recipe
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    Traditional Easter Marbled Pace Eggs

    Traditional Easter Marbled Pace Eggs. Photo by French Tart

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    French Tart's 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). The name Pace is thought to derive from the French word for Easter, Pâques…and in some parts of Britain – mainly Lancashire in the North West, these eggs are rolled down a hill, the winner being the owner of the egg which goes the furthest and has the least cracks or breaks in it! It is also traditional to give one of these eggs to each person who visits your home throughout the Easter period - what a wonderful alternative to the commercially over packaged chocolate eggs!

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    Serves: 6-12


    Pace Eggs

    Units: US | Metric

    • 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)


    1. 1
      Peel the outer skins away from red and yellow onions.
    2. 2
      Wrap the skins around the eggs in a random way - you do not need to cover the egg completely.
    3. 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. 4
      Boil the eggs for about 5-7 minutes.
    5. 5
      Take off the heat and allow to cool in the water.
    6. 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. 7
      You can "polish" the eggs with a bit of butter to deepen the colours and give them a gloss.
    8. 8
      Alternative dyes include, beetroot water and spinach water for red and green eggs!

    Ratings & Reviews:

    • on April 22, 2011


      These are the most beautiful natural eggs I have ever seen. My granddaughter did not want to make them when I first described them. But when we started wrapping our eggs in various leaves and onion skins, she started having fun. When we unwrapped the eggs, it was like Christmas. We were so giddy and excited to see what each one would look like. We used brown and red onion skins, purple cabbage leaves and pigweed leaves (because I forgot to buy spinach). [pigweed is a wild edible amaranth plant that grows like mad here] Happy Easter and thanks so much for giving us a new way to make our Easter Eggs!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 10, 2011


      Very easy and funny! I wrapped the eggs in used plastic bags, made small cuts with knive to let going inside. Then WOW

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 02, 2010


      Great fun! I tried this with some red cabbage leaves, and my eggs turned the prettiest shade of light BLUE. This also brought back memories--my mom's family used to make Easter eggs this way. Thanks for posting! Made for Spring 2010 PAC.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Traditional Easter Marbled Pace Eggs

    Serving Size: 1 (50 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 143.0
    Calories from Fat 85
    Total Fat 9.5 g
    Saturated Fat 3.1 g
    Cholesterol 372.0 mg
    Sodium 142.0 mg
    Total Carbohydrate 0.7 g
    Dietary Fiber 0.0 g
    Sugars 0.3 g
    Protein 12.5 g

    The following items or measurements are not included:

    onion skins

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