Prep 5 mins
Cook 5 mins
This is from http://www.commanders.com/pages/ccweb501.htm Quote from the book, Thrilling Cities: "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 Foodsmanship 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:"
- 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 the 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 (Taittinger) and low music.