- Queen Elizabeth added her scrambled eggs lemon peel and nutmeg.
- The combination gives a simple breakfast brightness, warmth and balance.
- This Royal Twist is easy to try to achieve a brave taste with minimal effort.
Eggs are a reliable source of protein. They also offer many useful nutrients and can be the heart of a really delicious meal – whether it is a quiche for the brunch or a simple breakfast stacaco.
With so many advantages, it is no wonder that eggs are a popular breakfast. Nevertheless, it is easy to get into an egg slice and cook the same basic scramble every morning. We let our current eggs spirit from the deceased queen of the United Kingdom, Elizabeth II. It turned out that Queen Elizabeth liked to add two simple ingredients to her scrambled eggs, and they make a huge difference in the taste.
Lisa Steele, Chicken-Geeping expert, host of Createtv’s Welcome to my farmand food blogger at Fresh eggs dailySays Queen Elizabeth had a very specific way how she likes to eat her eggs. “A favorite (eggs) of me is the secret of Queen Elizabeth for scrambled eggs,” says Steele zu Eatingwell. “She loved to give her eggs a nutmeg and a little lemon peel. It sounds strange, but it’s actually a nice combination.”
After New York PostNutritionist Lee Holmes claims to have received the queen’s spray recipe from a friend who cooked for Elizabeth years ago. While Queen Elizabeth died in 2022, her two-ingredient supplement lives on a classic breakfast dish in people like Steele, who is worth trying.
“I have already had fried eggs with lemon slices, and I love the freshness, a bit of citrus fruits to eggs,” said Steele. “Eggs can be a little flat and neutral in taste, so that the lemon juice really wakes you up. In this case, the freshly estimated lemon peel does the same. It adds an unexpected brightness thrust, which, we can do it honestly, we can all use ourselves in the morning in the morning.”
A little citrus fruits can be a great way to refresh your breakfast. That is why we love recipes such as our lemon poppy seeds and carrots.
“The nutmeg,” added Steele, “adds a nice, smooth warmth that the sour shell is a great balance. I love nutmeg in other hearty dishes such as macaroni and cheese and quichen as well as sweet bread, scones or muffins, so that adding to cramped eggs makes sense.”
I tried the Queen’s scrambled recipe for me and agreed to Steele: add the taste to my normal scrambled recipe for scrambled eggs with a normal nutmeg. The acid acid of the lemon made the eggs tasted easier and lighter, and the nutmeg added a cozy, hearty taste that seemed comforting and perfect for autumn.
In order to make Queen Elizabeth’s egg recipe, I followed the instructions that were shared in Lee Holmes’ blog. I conveniently conveniently comforted three eggs with 1 tablespoon of milk in a bowl and threw the mixture with salt. Then I heated 1 tablespoon of butter in a small pan over medium heat. When the butter had melted, I added the egg mixture into the pan and turned the heat to low and occasionally moved with a spatula until they were almost set.
When the eggs were almost cooked, I added a teaspoon of lemon peel and a pinch of nutmeg and a little more salt and gave them a last movement around the pan with my spatula. The dish serves with a few fresh chives from my herb garden. He looked beautiful and tasted good: really a breakfast for a queen.
“Together the lemon and the nutmeg … take play in a really aromatic way,” said Steele about the court’s taste profile. “Every bite of the scrambled egg gives your tongue a bang of the shell and then the nutty notes of nutmeg – an unconventional pairing that works so well.”
If you are looking for a way to improve your breakfast, you can use a little citrus fruits and spice for your next scramble. You may find yourself pleasantly surprised.
