Ian Fleming had a voracious appetite for scrambled eggs, as he had Bond eat them throughout the series. Fleming would show up for meetings with film producers, editors, etc and ask for these to be prepared.

It's an interesting choice for a gourmet food.

I actually have taken the method I use for scrambled eggs from this recipe. I don't use as much butter (that's a LOT of butter) but I do take the eggs off the heat while they're still moist, as they continue to cook for a minute or so afterwards, making them perfect.

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I read a similar recipe for "slow scrambled eggs" in the LA Times a year ago, and tried it, and I've never looked back. I do not use a copper dish. I do not serve them with champagne. I do not serve them on a train. But oh, how I love them.

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adding salt to the eggs as they cook is liable to toughen and dry them. bond would know better.

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Henry fool, as President Bartlett pointed out on The West Wing, James Bond regularly ordered a watered-down martini in a snooty fashion; I find it highly likely he'd add salt to eggs as they cooked.

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Surely if you read the recipe, you will see that you add the salt and pepper while scrambling the eggs - before you start to cook them. The herbs are added during cooking.

As for Bartlett, I doubt his creator has lived a life that so approximates the character he created.

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Made my mouth water. mom would make it a little bit of onion and grated cheddar cheese!

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Nothing new in this GQ article then, the info has been available for years. You can easily find it on some of the Bond sites such as http://www.tjbd.co.uk/james-bond-scrambled-eggs.htm and http://www.commanders.com/pages/ccweb501.htm.

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"I don't use as much butter (that's a LOT of butter)..."
-Bruce Allen


But it is for 12 eggs. That's 2 tbsp per egg. Not really a LOT of butter in my book.

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