I have long been a James Bond fan. I think my first crush was on Sean Connery when he saved the world while smiling with those big dimples and that lovely Scottish accent.
Since then as each new James Bond came to the big screen, I watched and measured him against my original favorite hero. And always, in the midst of the suspense and the thickening plot to defeat an enemy intent on world domination, there were always great scenes in the movies with tuxedos, champagne, beautiful women, and the best food, exquisitely prepared.
Recently while reading an article in “Food and Wine” about scrambled eggs ala James Bond, I had to check it out. It is a simple recipe that is “stirred not shaken” unlike James’ martinis. They are light, fluffy, creamy eggs for a Sunday brunch or a late night supper after an evening at the casino tables or completing a covert operation. Who could resist the food of 007, as I anticipate seeing the new James Bond movie Spectre and checking out Daniel Craig to see if he measures up to my original hero/crush.
Scrambled Eggs ‘James Bond’
For four individualists:
12 fresh eggs
Salt and pepper
5-6 ounces 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 pan from heat, add rest of butter and continue whisking for half a minute, adding the while finely chopped chives or fine herbs. Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittainger) and low music.