The Queen Elizabeth-Approved Way to Make Scrambled Eggs

Whether it's the Queen Elizabeth II , Kate Middleton or Harry and Meghan —here at Parade, we always have the tea on anything and everything Royal Family -related especially if it's going to start our day off on the right foot. So when we heard about this royal-approved egg recipe with nutmeg and lemon zest, we couldn't help but try it out. After all, who wouldn't want to have breakfast like a literal Queen?

Fun fact: A love of eggs runs in the family. King Charles and Queen Camilla own the organic and sustainably-run Highgrove Estate and have around 200 chickens that lay only the best organic brown eggs (the late Queen's favorite). Those precious eggs are sold in the Estate Shop and were used to feed the Queen herself. Her favorite egg preparation? Soft, creamy scrambled eggs dolled up with two flavor-boosting ingredients: nutmeg and lemon zest.

Related: The Queen Elizabeth-Approved Way to Make Cucumber Sandwiches

Why You Should Add Nutmeg and Lemon Zest to Your Scrambled Eggs

It wasn't  an everyday meal for the late Queen, but when she did want to start her day with a little extra protein and zing, her royal highness would ask her personal chef to whip up these eggs. They're just a tiny step up from your standard run-of-the-mill scramble, but ten times more delicious. The soft-scrambled eggs were mixed with the touch of nutmeg and lemon zest for added warmth, complexity and an unexpected (but totally welcome) pop of fresh brightness to your breakfast plate.

How to Make the Queen's Scrambled Eggs

To make this bright-eyed breakfast, grab some brown eggs (the Queen preferred the taste over white eggs), ground nutmeg , milk or cream, lemon and butter . The Queen's chef has said that he typically started out with three eggs that he'd whisk with a touch of milk before pouring into a buttered pan over low heat. This is to prevent the eggs from cooking to quickly and to maintain that fluffy, creamy texture. Scramble your eggs and just before they set, add a teaspoon of lemon zest and a pinch of nutmeg, then garnish with chives, black pepper and salt and serve.

Up next: How to Make the Best-Ever Deviled Eggs, According to a 5th Generation Chicken Keeper