Traditional Easter Marbled Pace Eggs - cooking recipe

Ingredients

12 fresh organic eggs
6 -8 onion skins (red and yellow)
aluminium aluminum foil
natural non-coloured string
butter (optional)
beetroot water (optional) or spinach water (optional)

Preparation

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!