Scrambled Eggs ‘James Bond’

(courtesy of Ian Fleming…)

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 pan from heat, add rest of butter and continue whisking for half a minute, adding the while finely chopped chives or fine herbs. Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittinger) and low music.”

From the short story, ‘007 In New York’. This is how Bond had instructed the staff of the Edwardian Room at the Plaza how to make them. (Felix Leiter knew the head-waiter.)