No Bond has ever delivered that introduction with the droll, suave coolness of the unmatched Sean Connery – as noted in this classic clip:
Bond always enjoyed the finest in food, booze and (of course) women – but few realize that Bond’s creator Ian Fleming was actually a spy himself!
Showcasing just how lavish and precise his own gastronomic tastes were, Fleming once shared his own (and Bond’s!) personal recipe for scrambled eggs (which I now share with you, !
The Ancient Romans probably invented scrambled eggs as an art form, and they were also the first group to make omelettes. Later on, the 14th century Italian cookbook “Libro della cucina” references scrambled eggs: “There is so much known about fried, roasted, and scrambled eggs that it is not necessary to speak about them.”
There many variations of scrambled eggs, including:
- American style – in American style, the eggs are scooped in towards the middle of the pan as they set, giving larger curds.
- English style – in English style, the scrambled eggs are stirred very thoroughly during cooking to give a soft, fine texture.
- In the classic French cooking method, Escoffier describes using a double boiler as the heating source, which does not need adjustment as the direct heating method would. The eggs are directly placed in the cooker and mixed during the heating and not before. Cooking by this method prevents the eggs from browning while being cooked and gives aerated and creamy scrambled eggs. This method was used in the “old classical kitchen” and guarantees the eggs are always cooked perfectly; it is, however, more time-consuming than the modern skillet method, taking up to 40 minutes to ensure perfect quality.
- Buttered Eggs – a typically English dish, often mentioned in 19th and early 20th century literature; additional butter is melted and stirred into the egg mixture before cooking
With or without the caviar, these regal eggs will make a superlative breakfast worthy of this most immortal of characters – and you!
Battle on – The GeneralissimoPrint
- 12 fresh eggs
- 6 oz. butter
- chives and/or fresh herbs
- salt and pepper
- TFD ADDITIONS:
- Top-quality Salmon Roe
- Osetra Caviar
- Break eggs into a bowl. Beat with fork and season with salt and pepper. In a small, heavy-bottomed pan, melt 4 oz. of the butter. Pour eggs and cook over very low heat, whisking with a small whisk.
- When eggs are slightly moist and not quite how you’d want to eat them, remove pan from heat. Add remaining butter and continue whisking for 30 seconds, adding the herbs. (TFD would add a spoonful of the salmon roe and caviar to the top of the eggs.) Serve on hot buttered toast in individual copper dishes, with pink champagne. Serves 4.
Citizens, please note that I can no longer afford to absorb the nearly $1000 per month it costs to keep the site running smoothly, including marketing expenses, etc.
You can make a difference!
Please consider making a one-time donation to help keep the site live and the posts coming – click here to PayPal Me a tip!
You can also show your support by listening to our podcasts, liking them, and sharing as you see fit – try them out here.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?