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Pace Eggs

The making of Pace Eggs by colouring and dying eggs is a longstanding British tradition at Easter time.  Eggs are coloured using natural methods and ingredients (typically onion skins) and are boiled to be eaten on Good Friday and throughout the Easter weekend.  It is also traditional to give one of these eggs to each person who visits your home throughout the Easter period.  In some parts of the country – mainly the North West – these eggs are rolled down a hill, the winner being the owner of the egg which travels the furthest and survives with the least breaks in it.

At Headway North Cumbria we will not be rolling any eggs down hills, but during the last Day Centre session before Easter members will be given the opportunity to decorate Pace Eggs.