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Scrambled Eggs James Bond

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 Thrilling Cities and now found in the recent Penguin reissue of Octopussy & The Living Daylights.

 

 

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

 

It is also interesting to note that an original manuscript published in James Bond: The Man and His World by Henry Chancellor includes the recipe with a postscript; “I think you sometimes add cream instead of the last piece of Butter. G.”

Presumably the mysterious G is Fleming’s secretary Beryl Griffie-Williams, known simply as “Griffie”, in which case it seems to have been her recipe.

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