Traditional Easter Marbled Pace Eggs

• 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. 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!

fresh organic eggs, onion, aluminium aluminum foil, natural noncoloured string, butter, beetroot water

Taken from www.food.com/recipe/traditional-easter-marbled-pace-eggs-221017 (may not work)