Written By Lee On
September 18, 2022
Hello from the UK, it’s been such a surreal experience being here in Britain at this particular time in history, when sadly Her majesty Queen Elizabeth II passed away peacefully in Balmoral.
Last week I was to be able to join thousands of people visiting the Green Park Floral tribute Garden and Buckingham Palace, to pay my respects to someone who was a huge inspiration.
It was a very emotional day, especially looking through the heartfelt tributes and cards and seeing thousands of Paddington Bears lining the gates of Buckingham palace and the surrounding gardens!
There were even sculptures made from watermelons!
Growing up in the UK was the beginning of my admiration for the queen for so many reasons, including her ability to be a grounding, steadfast influence in times of turmoil as well as her dedication and diligence to serving others.
Some years ago, one of my lovely friend was fortunate enough cook for the Queen and she shared with me a recipe for her favourite Scrambled Eggs. 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 Her Majesty 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. That’s my kind of lady, she certainly put the Great into Great Britain!
Her special scrambled egg dish involves two unusual ingredients (nutmeg and lemon rind), and they really elevate this breakfast dish. The eggs need to be (brown not white, as Her Majesty preferred the taste) and they were always cooked low and slow to make them super creamy and not clumpy.
Occasionally they would be served with her favourite kippers, usually in her private dining room in Buckingham Palace with a nice cup of Earl Grey tea and a spot of milk.
Ever since I was given this recipe a few years ago, I’ve been making these eggs on the regular and they are spectacular! I always make them when friends come to stay.
Please enjoy her favourite scrambled eggs recipe. And thank you, your majesty for your lifelong service. May you rest in eternal peace.
The Queen’s Scrambled Eggs
- 3 organic (brown) eggs
- 1 tablespoon milk
- Sea salt, to taste
- 1 tablespoon butter or you can use extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- Pinch ground nutmeg
- freshly cracked black pepper, to taste
- snipped chives and kippers to serve (optional)
Whisk the eggs and milk in a bowl until well combined. Add salt to taste.
Heat the butter or olive oil in a small frying pan over low–medium heat. Add the eggs and turn the heat down to low, moving them around the pan slowly with a spatula so they don’t stick to the bottom.
Just before they are starting to set, add the lemon zest, nutmeg and extra salt, if desired and stir.
Serve immediately, garnished with pepper and chives, if using.