Scrambled Eggs James Bond, the perfect meal for a Bond movie

Speaker 1: After 25 bond movies and almost 70 years since the first novel, what on earth hasn't been discussed to death in the bond cannon. This might be it. James Bond's only recipe scrambled eggs, James Bond. You may have seen videos on this before, but not like this. Speaker 1: Now on a long list of [00:00:30] strong preferences and personality quirks in Fleming had an absolute preference for scrambled eggs so much so that he actually writes about a recipe called scrambled eggs. James Bond in the us editions of his nonfiction travel log, thrilling cities. I'm gonna take the classic recipe from the book and I'm gonna bring into the 21st century with plant-based ingredients, just egg and me Yoko's butter. Why are we doing this? Because this is a dish that will kill you. [00:01:00] If you make a habit of it, tons of butter, lots of eggs per serving. And remember Fleming loved this dish. Maybe that's why he died at 56 of his second or third heart attack. I'm not gonna send you down that road. Speaker 1: Four people and a dozen eggs, add a boy, three eggs per person. Like I said, wasn't screwing around. We're gonna use just egg instead. This is the plant-based egg substitute. That is a liquid scrambles up. Great. Most importantly, [00:01:30] zero cholesterol in this stuff. And I can promise you, it's fantastic. I've made this dish many times back in the day with bird eggs. This comes out better. The other key substitution is the butter. There's like X ounces in this dish. For those four people. That's a little heavy as well. Plus the buttered toast we're gonna use Mocos butter. Plant-based zero cholesterol, okay. Three eggs per person. That's a little more than a half a cup, half to two thirds of beaten [00:02:00] eggs. Now the thing here is, since we're not beating the we don't season at that stage, we can do that in the pan. We're going to cook in Speaker 1: Pepper to taste and then salt to taste. Here's your next key trick. This is black Himalaya, salt, black Himalaya salt, which is actually pink, has a strong sulfuric taste to it. That's gonna add an ness to the just egg that really takes it over the line into being really authentic in its flavor. [00:02:30] Don't use much of this stuff. I don't know what that is. A pinch. It's quite powerful, both in terms of its saltiness and its sulfur taste. Now we're gonna add some butter in again, as I'm just starting my heat, I'm gonna get a nice, generous. What is that? Um, teaspoon plus maybe a little more. This is a butter heavy dish as mentioned in the recipe. And that's important to do because it's key to the texture. Now the next key step, get the temperature really low. I'm gonna turn on my little [00:03:00] gas grill here and take it way down to the point that I'm not even sure it's on first time out. If you've got a temperature gun, use it look for about two 30 to two 50 on the surface of the pan. It's quite low. This dish should almost be infuriating with how much time it takes to cook these eggs. Speaker 1: Now, as soon as you go onto the heat, even though it's low, you start stirring and you stir continuously. It's kind of like a risotto in that respect. It's going to become tedious, but [00:03:30] it's worth the effort. Now, while I'm doing this, let's talk about the last key ingredient, which is an herb Mixen air, which is a French mix. Not the same as herbs de provance. Uh, I'll make my own typically because for whatever reason, I can't find spice islands, which had a great mix for many years. So I'll buy my herbs separately and make a mix of equal portions of parsley, Terragon, Shel, and chives. That's your basic mix. One part each mix those up. [00:04:00] I'm not gonna put these in yet because if I do, I risk this, getting the green tint of the herbs, and then I've got green eggs and that's a different author. Speaker 1: I'm just gonna sit here and stir for a long time. While my low heat does its thing. Now the correct recipe calls for a heavy bottom sauce pan and an egg whi because we using just egg, which already comes out little loftier and fluffier than bird eggs. I don't need either. You can use your basic non-stick fry pan. I'm using what, what is [00:04:30] an eight inch pan here and just a spatula. And the spatula is nice, cuz I can continually wipe the sides and keep everything going right in the middle where I want it. Now you can see I'm starting to get my coagulation as a eggs will do, and it's almost too hot. So I'm gonna lift it off the heat a little, just keep things low. What you want basically here is a very fine grain of the scramble. That's kind of your main goal until we get a little further and, and take it one more notch on the butter. Hang tight for that. Speaker 1: [00:05:00] Okay. Now, as the recipe says, when the eggs are slightly more moist than you would like to eat them, kill your heat. It's just a little wetter than I would want. And now TA da add more butter. This is where a heavy bottom pan is. Very nice. Another what? Generous teaspoon, because it's gonna have some nice heat that it carries while I do this while the heat is off. And here's [00:05:30] where I also add my Phen air and I go generous here as well. I don't measure but better part of a teaspoon for a serving. And I'm gonna work that in. You can already smell that Terragon if you don't like Terragon, which some people don't, this is not the dish for you because it's heavy on the Terragon pedal as anything is it has Terragon in it. I'll drop the toast for bread here. Speaker 1: I would avoid the instinct to go buy that great artisanal loaf down [00:06:00] at your local grocery store, whole foods or wherever. This is a fork and knife dish. And the really good breads tend to have a really sturdy crust, which is really UN gamely with fork knife. I'm using a nice tender French that is sliced, but without an excessively hearty crust, I think that's important now while that's toasting, I continue to stir my eggs a little longer for about another minute on residual heat and look how nice that's coming out. Fine grain [00:06:30] moist, but not runny and gross. A nice shine because me's butter did a great job being butter and that's beautiful. Speaker 1: I like my toast to have some nice color to it. I'm gonna just break it here. As the recipe calls for serve it in a warmed copper dish. I had this sitting on the toaster and I've got my toast inside it. So it's ready to go. Of course that up. Like we don't have enough butter in this [00:07:00] dish already, but a little more is only gonna give you a nice flavor base. Oh, what the hell can't have too much, right? Not on this dish. This is just a really luxurious dish and formerly a guilty pleasure, but now not. And then work that nicely on there. And if you'd like a little more pepper now we're almost done. Except the recipe also calls for the appropriate [00:07:30] alcohol, a pink champagne Taton J in this case is the preferred. This is a good champ pain dish because it's such a rich thing to eat. The acid here cuts it nicely. I am told that the only great food champagnes are Dom, Peron and Bollinger. Not sure if that's true or not, but this is gonna be just fine with a meal. By the way, I avoid the temptation [00:08:00] to Lud this dish up with locks or bacon. This is something unique and special. It stands alone. Just like you see it. Perfect thing for a little midnight snack after you've been at the casinos late, or maybe you just caught a late night screening of no time to die, enjoy scrambled eggs. James Bond made the modern way with less guilt and all the taste.