- Queen Elizabeth added lemon zest and nutmeg to her scrambled eggs.
- The combo adds brightness, warmth, and balance to a basic breakfast.
- This royal twist is easy to try and brings bold flavor with minimal effort.
Eggs are a dependable source of protein. They also offer plenty of beneficial nutrients and can be the centerpiece of a truly delicious meal—whether it’s a quiche for brunch or a simple breakfast taco.
With so many benefits, it’s no wonder eggs are a popular breakfast food. Still, it’s easy to get into an egg rut, cooking up the same basic scramble every morning. We’re taking our current egg inspiration from the late Queen of the United Kingdom, Elizabeth II. Turns out, Queen Elizabeth liked to add two simple ingredients to her scrambled eggs, and they make a huge difference flavor-wise.
Lisa Steele, chicken-keeping expert, host of CreateTV’s Welcome to my Farm, and food blogger at Fresh Eggs Daily, says Queen Elizabeth had a very specific way she liked to eat her eggs. “A favorite [way of making eggs] of mine is Queen Elizabeth’s secret to scrambled eggs,” Steele tells EatingWell. “She reportedly loved adding a dusting of nutmeg and some lemon zest to her eggs. It sounds odd, but it’s actually a nice combination.”
According to the New York Post, nutritionist Lee Holmes claims to have received the Queen’s scrambled egg recipe from a friend who cooked for Elizabeth years ago. While Queen Elizabeth died in 2022, her two-ingredient addition to a classic breakfast dish lives on in people like Steele, who said it’s worth trying for yourself.
“I have had fried eggs with lemon slices before, and I love the freshness a bit of citrus brings to eggs,” Steele explained. “Eggs can be a bit flat and neutral in flavor, so the lemon juice really wakes them up. In this case, the freshly-zested lemon peel does the same. It adds an unexpected pop of brightness, which, let’s face it, we can all use first thing in the morning.”
A little citrus can be a great way to freshen up your breakfast plate—that’s why we love recipes like our Lemon Poppyseed Overnight Oats and Carrot Smoothie.
“The nutmeg,” Steele added, “adds a nice, smooth warmth which is a great balance to the acidic zest. I actually love nutmeg in other savory dishes like macaroni and cheese and quiches, as well as sweet breads, scones or muffins, so adding it to scrambled eggs makes perfect sense.”
I tried the Queen’s scrambled egg recipe for myself and agree with Steele: Adding some zested lemon and a sprinkle of nutmeg to my normal morning scrambled egg recipe boosted the flavor quite a bit. The tart acidity of the lemon made the eggs taste lighter and brighter, and the nutmeg added a cozy, savory flavor that seemed comforting and perfect for fall.
To make Queen Elizabeth’s egg recipe, I followed the instructions shared on Lee Holmes’ blog. I whisked three eggs with 1 tablespoon of milk in a bowl and seasoned the mixture with salt. Then I heated 1 tablespoon of butter in a small frying pan over medium heat. When the butter was melted, I added the egg mixture to the pan and turned the heat down to low, occasionally moving them around in the pan with a spatula until nearly set.
When the eggs were just about cooked through, I added a teaspoon of lemon zest and a sprinkle of nutmeg, along with a bit more salt, and gave them one final move around the pan with my spatula to combine. Served with some fresh chives from my herb garden, the dish looked beautiful and tasted great: truly a breakfast fit for a queen.
“Together the lemon and nutmeg… play off each other in a really flavorful way,” Steele said of the dish’s flavor profile. “Each bite of the scrambled eggs gives your tongue a pop of the zest and then the nutty notes of nutmeg—an unconventional pairing that works so well.”
If you’re looking for a way to upgrade your go-to breakfast, reach for a little citrus and spice for your next scramble. You might just find yourself pleasantly surprised.
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