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An old Lancashire tradition
Traditional Easter Marbled Pace Eggs Recipe
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, Pques…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!
Pace-Egging is an ancient Lancashire custom once widespread, and is still to be found in parts of the county today.
Pace Egging: A Lancashire Tradition