Easter Pace Eggs

Pace Eggs is a very old British tradition and involves decoratively dying eggs to be boiled and eaten throughout the Easter weekend. The name pace is derived from Latin pascha (‘Easter’). This traditional method using brown onion skins and flowers produces the most natural and effective results. This is a great activity to do with your kids as they can each make their own design and wait to see how it turns out

12 eggs
Skin or 8-10 brown onions (ask your local greengrocer for the remnants of the loose onions)
1 square meter of natural muslin – cut into 20cm squares
Uncolored string or cotton
Small garden flowers and leaves e.g pansies or parsley
Large pan

Take an egg  and wet it under a cold tap. Then add your selection of flowers and leaves in your desired patterns. Having your egg wet will help this your design stick.

Next carefully wrap your egg in a layers of onion skin ensuring it is tightly wrapped.

Next wrap this tightly in a muslin square and squre in a bunch at the top with string or cotton so it is tightly sealed.

Add the eggs to a large pot along with the remaining onion skin.

Cover with water and bring to the boil over a medium heat. Boil for around 10 minutes and then remove from the heat and allow to cool in the liquid.

Once completely cool carefully unwrap the egg and reveal your design.

TIP: make your design pop by polishing the egg shell with a little butter to give it a deeper colour.

Egg Dunking:
Over the weekend the whole family can enjoy a game of ‘egg dunking’ where you knock your competitors egg with yours and whichever one doesn’t break stays on as the champion for the next day.