And no, I'm not talking about that scene in Casino Royale (those who have seen the movie will know what I'm talking about).
This is a recipe from Ian Fleming himself. The author gave James very specific tastes, and the new issue of British GQ gives the recipe. Speaking of specific, there are some very precise instructions on how to make these eggs, even down to what type of bowl to serve them in, so, as Q would say, pay attention 007!
12 fresh eggs
6 oz. butter
chives and/or fresh herbs
salt and pepper
Break eggs into a bowl. Beat with fork and season with salt and pepper. In a small, heavy-bottomed pan, melt 4 oz. of the butter. Pour eggs and cook over very low heat, whisking with a small whisk.
When eggs are slightly moist and not quite how you'd want to eat them, remove pan from heat. Add remaining butter and continue whisking for 30 seconds, adding the herbs. Serve on hot buttered toast in individual copper dishes, with pink champagne. Serves 4.
Make sure you serve it in the copper dishes and with the champagne and tell us if they make a difference.
May is National BBQ Month and National Hamburger Month
Cupcakes, not for dessert (unless beef is your idea of a treat)
Because eating French Fries in the car is so tough
Reader Comments (Page 1 of 1)
12-04-2006 @ 11:48AM
Bruce Allen said...
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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12-04-2006 @ 12:16PM
Kate said...
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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12-04-2006 @ 3:10PM
henry fool said...
adding salt to the eggs as they cook is liable to toughen and dry them. bond would know better.
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12-04-2006 @ 7:05PM
Mary Sue said...
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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12-05-2006 @ 12:28PM
C said...
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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12-05-2006 @ 8:05PM
MJ said...
Made my mouth water. mom would make it a little bit of onion and grated cheddar cheese!
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12-06-2006 @ 3:57PM
David said...
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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12-12-2006 @ 2:23AM
OahuAmateurChef said...
"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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