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Thursday, January 12, 2006 

For a good scramble, just be gentle

Eggs pampered with low heat and patience make a whole new dish

If you slow things down a bit, you can turn scrambled eggs into something spectacular: Cooked very slowly, and stirred constantly, scrambled eggs can be a dish that's creamy, rich and luxurious enough to serve as a first course at an elegant dinner.

This article reminded me that James Bond creator Ian Fleming was a huge fan of scrambled eggs. He even had agent 007 eating them on several occasions throughout the series, at all times of day and night.

He even told us how he liked them prepared:

From the short story 007 in New York in the book Thrilling Cities by Ian Fleming.

Scrambled Eggs James Bond.

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.
Sounds good to me, (I've actually made them according to those directions) though that is a lot of butter...