James Bond Scrambled Eggs

This is a recipe adapted from the Ian Fleming short story '007 in New York'.  We have followed it almost exactly as it was written and it is simple and delicious!

For four people:

12 fresh (organic) eggs
Butter (5-6 oz.)
Salt and pepper
Chives or spring onions (finely chopped)

First, into a bowl, break the eggs and beat well with a fork.  Season with the salt and pepper.  In a copper frying pan melt a good knob of butter (about 4 oz.).Then, when melted, add the eggs and start to cook over a very low heat, whisking the eggs all the time (preferably with an egg whisk).

Take the eggs away from the pan at the point when they are slightly too runny to eat.  Now add the remainder of the butter and keep on whisking for 30 seconds and finally adding the chives or onions.  Serve on hot, buttered toast.

Serving suggestions (optional):

James Bond would have it served in copper dishes (for presentation only), with champagne and low music.