007 Food: Scrambled Eggs “James Bond”

Food: Scrambled Eggs “James Bond”

Bond book appearance: 007 in New York (short story) (1964)

Experience of 007 Travelers: Self-made

“And what about the best meal in New York – oyster stew with cream, crackers, and Miller High Life at the Oyster Bar at Grand Central? No, he didn’t want to sit up at a bar – somewhere spacious and comfortable where he could read a paper in peace. Yes. That was it. 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 Foodmanship 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. * Yes, that sounded all right. He would have to take a chance with the smoked salmon. It used to be Scotch in the Edwardian Room, not that thickly cut, dry and tasteless Canadian stuff. But one could never tell with American food.”

* 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 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.”

Ian Fleming: “007 in New York” (1964)

Dry Martinis
Smoked salmon, scrambled eggs on hot buttered toasts in copper dish
Pink Champagne (Taittinger)

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