Traditional Easter Marbled Pace Eggs

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   ["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!"]

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