In the U.S. edition of Thrilling Cities, his 1963 collection of travel pieces written for the Sunday Times, Ian Fleming included a brief section describing a visit to New York by James Bond, who visits the Edwardian Room at the Plaza and orders a dry martini, smoked salmon, and “the particular scrambled eggs he had once instructed them how to make.” And in a footnote, Fleming gives the precise recipe for 007’s scrambled eggs:
Scrambled Eggs “James Bond”
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 fines herbes. Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittainger) and low music.
It serves “four individualists.”