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 of Octopussy and The Living Daylights.
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For four individualists:
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. |
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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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