007,

Scrambled Eggs James Bond

Thursday, October 16, 2008 Craig Grobler 0 Comments

Scrambled Eggs James Bond

The recipe for Scrambled Eggs James Bond appears in 007 in New York, a short story that was published in the US edition of Ian Fleming's Thrilling Cities.


For four individualists:

12 fresh eggs
Salt and pepper
5-6 oz. of fresh butter.

Break the eggs into a bowl. Beat thoroughly with a fork and season well. In a small copper (or heavy bottomed saucepan) melt four oz. of the butter. When melted, pour in the eggs and cook over a very low heat, whisking continuously with a small egg whisk.

While the eggs are slightly more moist than you would wish for eating, remove the pan from heat, add rest of butter and continue whisking for half a minute, adding the while finely chopped chives or fines herbs.

Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittinger) and low music.

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