Shortly after the death of Queen Elizabeth, an Australian nutritionist came forward with the recipe for the late Queen's favorite way to enjoy her scrambled eggs for breakfast that include a secret ingredient (or two!) and had apparently been given to her by the Queen's private chef.
Being a longtime fan of her Majesty, not least for her backbone of steel and adorable outfits, I felt like I could relate to her - at least as much as a "commoner" like myself could hope to relate to a member of the royal family - because she was, of course, also a corgi mom.
And since her son Prince Charles has raised chickens for years at Highgrove House, she always insisted on organic brown eggs! So of course I just had to try the Queen's favorite scrambled egg recipe using our own chicken eggs.
The Secret Ingredient in Queen Elizabeth's Royal Scrambled Eggs
So now for the secret ingredient in Queen Elizabeth's "royal eggs".
According to Taste of Home, "...her chef would start with three organic eggs and a tablespoon of milk. He’d whisk thoroughly before pouring the mixture in a warm pan on low heat with a tablespoon of butter. This was to keep the eggs fluffy and avoid lumps.
Just before the eggs completely set, he would add in about 1 teaspoon of lemon zest and a pinch of nutmeg. After the eggs set completely, they were garnished with black pepper and chives and immediately served to Her Majesty."
So odd as it might seem to add nutmeg or lemon zest to scrambled eggs, it's actually quite good. Here's my slightly adapted recipe for Queen Elizabeth's Royal Eggs.
I really love secret ingredients and the combination of lemon and nutmeg - unconventional as it may seem - really do work quite well together. And in fact, I actually ended up increasing the amounts of both used in the original recipe.
This scrambled egg recipe can easily be doubled or tripled to make a larger portion.
Queen Elizabeth's "Royal" Scrambled Eggs
What you Need |
1 tablespoon butter
2 fresh eggs
2 teaspoons milk
1 teaspoon freshly grated lemon zest
1/2 teaspoon freshly grated nutmeg
Freshly ground black pepper
Kosher salt
Fresh chopped chives, for garnish*
What you Do |
Melt the butter in a medium skillet over low heat. Whisk the eggs, milk and a pinch of salt in a small bowl. When the butter is foamy, pour in the eggs.
Use a spatula to gently move the eggs around in the pan until just barely set. Add the lemon zest and nutmeg and stir to combine.
Remove the pan from the heat, slide the eggs onto a plate and season with pepper. Garnish with fresh chives.
*for a change of pace, try swapping out the chives for another herb such as tarragon or dill
Pin This!
