The presence of good, solid egg dishes in the diet of Cmdr.
Bond is well known. His "faithful Scottish treasure" May always made them for him, Fleming adored egg dishes as well. It's not hard to understand once you enjoyed this delicious preparation,
taken from Fleming's Thrilling Cities (but
curiously, not found in that title's original British hardcover
edition.)
Scrambled Eggs James Bond
. . . The Edwardian Room at The Plaza, a corner table. They
didn't know him there, but he knew he could get what he wanted
to eat - not like Chambord or Pavillon with their irritating Wine
and Foodsmanship and, in the case of the latter, the miasma of
a hundred different women's scents to confound your palate. He
would have one more dry martini at the table, then smoked salmon
and the particular scrambled eggs he had once (Felix Leiter knew
the head-waiter) instructed them how to make:
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.
