TRADITIONAL EASTER MARBLED PACE EGGS
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!
Provided by French Tart
Categories Breakfast
Time 25m
Yield 12 Pace Eggs, 6-12 serving(s)
Number Of Ingredients 6
Steps:
- 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!
Nutrition Facts : Calories 143, Fat 9.5, SaturatedFat 3.1, Cholesterol 372, Sodium 142, Carbohydrate 0.7, Sugar 0.4, Protein 12.6
MARBLED EGGS
Make and share this Marbled Eggs recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Very Low Carbs
Time 1h
Yield 2 loaves
Number Of Ingredients 2
Steps:
- Place eggs in a saucepan.
- Cover with cold water.
- Bring to a rapid boil.
- Cover and let sit for 15 minutes.
- Drain water.
- Let eggs cool for about 30 minutes.
- Don't peel the eggs but gently roll the eggs on the counter until they are cracked all over.
- Place eggs back into the saucepan.
- Cover with water and green food colouring.
- Stir gently.
- Bring water to a boil.
- Simmer gently for 30 minutes.
- Let eggs cool in the coloured water for 2-3 hours.
- Refrigerate for 2 hours.
- Peel and enjoy.
TRADITIONAL SOUTHERN DEVILED EGGS
This comes from Paula Deen's show Paula's Home Cooking, Episode: Southern Favorites ya'll! This is how I grew up eating deviled eggs. Simple, and delicious!
Provided by Sharon123
Categories Potluck
Time 25m
Yield 14 deviled eggs
Number Of Ingredients 9
Steps:
- Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
- Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper to taste.
- Fill egg whites evenly with yolk mixture.
- Garnish with paprika, pickles and pimentos.
- Store covered in refrigerator. Enjoy!
Nutrition Facts : Calories 38.1, Fat 2.4, SaturatedFat 0.8, Cholesterol 93, Sodium 52.6, Carbohydrate 0.8, Sugar 0.6, Protein 3.2
MARBLED EGGS
Make and share this Marbled Eggs recipe from Food.com.
Provided by Ambervim
Categories Very Low Carbs
Time 15m
Yield 12 Eggs
Number Of Ingredients 3
Steps:
- Hardboil your eggs normally.
- When they are cool enough to handle, roll them around on a hard surface to crack them. Try not to break the membrane. Develop a nice overall cracked look.
- Then re-boil in water with food coloring of your choice.
- You could make really cool looking deviled eggs with these.
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TRADITIONAL EASTER PACE EGGS - LAVENDER AND LOVAGE
From lavenderandlovage.com
5/5 (3)Total Time 40 minsCategory EggsCalories 108 per serving
- Peel the outer skins away from red and yellow onions. Wrap the skins around the eggs in a random way, placing flowers and leaves next to eggs and on top of the onion skins. *You do not need to cover the egg completely.
- Tie string around the eggs, with an elastic band to keep the onion skins in place if necessary too.
- Encase the eggs with the onion skins in clingfilm or a piece of aluminium foil - covering them completely. The tie more pieces of non-coloured string around the eggs, with another elastic band.
- Boil the eggs for about 8 to 9 minutes. Take them off the heat and allow to cool in the water for a couple of minutes.
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