Grace Bradshaw gave us this perfect egg flip recipe in her best-selling High School Cookery Book. The book was used for decades in secondary schools across the UK. This recipe was in my Mum’s 1950s old school copy.
Though the egg does get heated in the boiling milk, it is best to use pasteurised eggs, or eggs from hens that have been vaccinated for salmonella.
Vanilla egg flip is traditionally served with a little biscuit or pastry.