Traditional Easter Marbled Pace Eggs
Celebrate the charm of Easter traditions with these stunning and easy-to-make Traditional Easter Marbled Pace Eggs. Perfect for adding a touch of earthy elegance to your holiday table, this recipe uses natural onion skins to create mesmerizing marbled patterns on hard-boiled eggs. A combination of red and yellow onion skins provides a rich palette of golden and russet hues, while a white vinegar bath enhances the vibrant, natural colors. Wrapped in cheesecloth and simmered to perfection, these beautifully dyed eggs are as delightful to display as they are to eat. Whether enjoyed as a snack, served with a sprinkle of salt and pepper, or used as festive décor, these marbled eggs embody homemade artistry and heritage. Perfect for Easter gatherings, they’re both eco-friendly and fun to make with family.
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Recipe Information
Ingredients
- 6 large White or brown eggs
- 2 cups Yellow onion skins
- 2 cups Red onion skins
- 2 tablespoons White vinegar
- 1 liter Cold water
- 1 large piece Piece of muslin or cheesecloth
- 12 small pieces String or elastic bands
Instructions
1. Gather the onion skins. You can collect them in advance by peeling the outer layers of yellow and red onions. Ensure you have enough to surround each egg completely.
2. Prepare the eggs by gently rinsing them in cold water and patting them dry with a clean towel.
3. Cut the muslin or cheesecloth into six squares, each large enough to wrap around an egg fully.
4. Lay each muslin square flat and layer a mixture of yellow and red onion skins on it. Place one egg on top of the onion skins.
5. Carefully wrap the onion skins around the egg, ensuring they cover it completely. Then, wrap the muslin tightly around the egg and use string or elastic bands to secure it in place.
6. Repeat this process for all six eggs.
7. Place the wrapped eggs in a large saucepan. Make sure they fit snugly without too much movement.
8. Add enough cold water to the saucepan to fully submerge the eggs. Add the white vinegar to the water to help set the colors.
9. Bring the water to a gentle boil over medium heat, then reduce the heat to low and simmer for 30 minutes.
10. After simmering, carefully remove the eggs from the water using tongs and place them on a wire rack or a bed of paper towels to cool slightly.
11. Once cool enough to handle, unwrap each egg to reveal the marbled patterns created by the onion skins.
12. Let the eggs cool completely before serving or using as decorative Easter eggs. They can also be eaten as hard-boiled eggs with salt and pepper or used in recipes.
Nutrition Facts
Calories |
815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1110 mg | 370% | |
| Sodium | 555 mg | 24% | |
| Total Carbohydrate | 95.3 g | 35% | |
| Dietary Fiber | 62.3 g | 222% | |
| Total Sugars | 13.0 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 530 mg | 41% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1415 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
