Every Easter my mom and I would make Pace Eggs. I have gone back to this tradition with my daughter, as I prefer the natural look, rather than the lurid pinks and blues that dominate the grocery store aisles at this time of year.Pace Eggs are so easy to make. They are hard boiled eggs with stunning marbled shells, and they are traditional in northern parts of England at Easter, with local variants in the name, such as Paste Eggs. The name is derived from Pesach (Passover). The background colour is provided by onion skins with designs created by leaves and flowers placed next to the shell.
1. Use 1 onion for each 2 eggs that you are using. I like to fill a small basket with eggs, so usually use a dozen Pace Eggs. For one dozen Pace Eggs, peel 6 large brown onions. You can store the onions in Ziplock bags or glass pyrex containers for later use.
2. Simply wrap the eggs with the onion skins and secure the skins with string – much like wrapping a parcel.
3. Put a large pan of water on to boil. Carefully lower the eggs into the water with a slotted spoon.
4. Boil for 10 minutes, then remove the eggs and leave them to cool.
5. When cool, remove the skins and rub the eggs with olive oil to create a sheen. The onion skins create a beautiful marbled effect in golds, yellows, oranges and browns. They are so pretty.
6. Place the eggs in a pretty bowl or basket lined with greenery and flowers for a gorgeous table centerpiece.