Chef Lee Holmes shares recipe for Queen Elizabeth II’s favourite scrambled eggs using two ‘unusual ingredients’
An Australian chef has delighted royal fans with the secret recipe of Queen Elizabeth II’s favourite scrambled eggs.
Lee Holmes said the recipe was given to her by a close friend who was “fortunate enough” to cook for Her Majesty during her time as a royal chef at Kensington Palace.
“(The Queen) loved to sometimes start the day with a protein-packed breakfast and these eggs were tailored to the way that she particularly liked them,” Lee said on her Supercharged Food blog.
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The nutritionist said the monarch’s “special” scrambled eggs included two “unusual” ingredients – nutmeg and lemon rind.
“They really elevate this breakfast dish,” Lee explained.
According to her royal chef friend, Lee said the Queen enjoyed her eggs cooked a specific way.
“The eggs need to be brown not white, as Her Majesty preferred the taste,” she explained.
“And they were always cooked low and slow to make them super creamy and not clumpy.”
She said the dish would typically be served with her “favourite kippers”, usually in her private dining room in Buckingham Palace with a cup of Earl Grey tea and a dash 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,” Lee said.
“I always make them when friends come to stay.”
Lee said she was told Britain’s longest-reigning royal “loved” homegrown produce and she was a “fan of eating with the seasons”.
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.
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