The Queen’s favourite scrambled egg recipe includes two unusual ingredients

‘She was a fan of eating with the seasons’ (Picture: Getty Images/EyeEm)

How did the Queen like her eggs in the morning? With lemon zest and nutmeg, apparently.

Yes, Queen Elizabeth II was apparently a big fan of a unique recipe for scrambled eggs.

While the lemon zest sort of makes sense – acid is famously key for developing and enhancing flavour in dishes – the nutmeg part has really knocked us for six.

Lee Holmes, a holistic chef and the founder of Supercharged Food, shared the recipe on her website, saying a friend of hers cooked for the Queen in the past and divulged the recipe they said was her favourite for scrambled eggs.

Lee, who said she now makes these eggs for her friends all the time, wrote: ‘Ma’am loved to sometimes start the day with a protein packed breakfast and these eggs were tailored to the way that she particularly liked them.

‘Another thing you may not know about HRH the Queen is that she loved to enjoy homegrown foods and ones produced locally in her area. 

‘She was also a fan of eating with the seasons.’

Beaten eggs

Make sure you use brown eggs (Picture: Getty Images)

How to make Queen Elizabeth II’s favourite scrambled eggs

This recipe makes enough for two and, to get it just right, you’ve got to be very particular about the quality of the ingredients – just like her Majesty.

According to Lee’s friend, the Queen preferred the taste of brown eggs to white ones, and they were sometimes served with kippers – another favourite of her Majesty’s.

The eggs also need to be ‘cooked low and slow’ so they’re ‘super creamy’ and free from any lumps.

To go with the eggs, the monarch would often also have a cup of Earl Grey tea with just ‘a spot’ of milk.

Ingredients:

  • Three organic (brown) eggs
  • One tablespoon milk
  • One tablespoon butter/extra-virgin olive oil
  • One teaspoon finely grated lemon zest
  • A pinch of ground nutmeg
  • Freshly cracked black pepper, to taste
  • Sea salt (to taste)
  • Snipped chives and kippers to serve (if you’re into that sort of thing)

Method:

Whisk the eggs and milk in a bowl until thoroughly mixed, and add salt to taste.

Heat the butter or olive oil in a small frying pan on a low–medium heat. Add the egg mixture and turn the heat even lower as you slowly stir the eggs with a spatula, making sure they don’t stick to the bottom of the pan.

Just before they begin to properly set, add the lemon zest, nutmeg and, if you like, extra salt.

Stir it all together, and serve the scrambled eggs immediately. Top them with pepper and garnish with the chives and kipper(s) if you’re using them.

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