SCRAMBLED EGGS JAMES BOND
For four individualists: 12 fresh eggs, salt and pepper, 5-6oz. 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 4 oz. of the butter. When melted, pour in the eggs and cook over a very low heat, stirring 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 (Taittinger) and low music.
P.S. I think you sometimes add cream instead of the last piece of Butter. G.