Traditional Easter Marbled Pace Eggs

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.

Alternative dyes include, beetroot water and spinach water for red and green eggs! ?