Traditional Easter Marbled Pace Eggs Recipes

TRADITIONAL EASTER MARBLED PACE EGGS

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!

MARBLED EGG

Steps:

• Slowly melt the white chocolate in a bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Leave until cool but still runny, then spoon into a piping bag. Balance one of the moulds to keep it flat (we used two ramekins to help), then pipe the chocolate in zig-zag lines across the inside of the mould. Repeat with the other mould, then allow to set. When the white chocolate has completely set, repeat the process with melted milk chocolate, piping in between the white chocolate lines. Leave to set in a cool place, then put in the fridge for 5 mins.
• Melt the dark chocolate, then allow to cool and thicken. Using a pastry brush, carefully brush the chocolate over the milk and white lines until the insides of the moulds are completely covered. You may need to return the moulds to the fridge if the dark chocolate starts to melt the chocolate underneath.
• Once set, turn out the moulds, fill one half with chocolates, then stick the sides together using the remaining melted dark chocolate. Tie a ribbon around the egg to finish.