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Saturday, October 07, 2006


Always on the lookout for fun recipes, as well as being a big fan of delicately scrambled eggs, I thought I’d pass on Ian Fleming’s scrambled eggs instructions as prepared by James Bond in the short story “James Bond In New York.” What really freaked me out was how similar this formula is to the way I have made the same dish since junior high school, minus the chives, and those of you who’ve had a breakfast made by me know what I’m talking about! Anyway, enjoy the culinary wizardry of the late, great Ian Fleming.


For four individualists:

12 fresh eggs ([or 3 eggs per person)
Salt and pepper
5-6 oz. of fresh butter (about a stick and a half, or 3 tbsp. per person)
Chives or fines herbs

Break the eggs into a bowl. Beat thoroughly with a fork and season well with salt and pepper. In a small copper (or heavy bottomed saucepan) melt 4 oz. [half a stick] 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 the rest of the butter and continue whisking for half a minute, adding at the same time finely chopped chives or fines herbes. Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittinger) and low music.


SG said...


DL said...

This is a great recipe as the butter makes it nice and creamy. It's also interesting to note that in one of Fleming's manuscripts as published in James Bond: The Man and His World by Henry Chancellor there is a postscript to the recipe; "I think you sometimes add cream instead of the last piece of Butter. G."

Goldfinger perhaps?