FRWL boiled egg
always shaken
LondonPosts: 6,287MI6 Agent
I may have mentioned once or twice 
that I went to Gran Canary the other week ,and read FRWL . Well I was intrigued by Bonds boiled eggs 8-) . .We know they are fresh eggs from one of Mays country friends ,and I would assume they are not kept in the fridge either . So armed with Jersey butter from Waitrose 
,and whole meal bread for toast off I went . I waited for the water to boil first ,then using a ladle ,I lowered both eggs (from Sainsburys) and we don't keep our eggs in the fridge too. and counted off the 3 and a third mins on my Omega PO (QOS model) and waited in great anticipation of the perfect egg .My toast was now done ,buttered ,and cut into soldiers ,no mention of soldiers in FRWL 
) . 1st egg now loaded into Wedgewood egg cup ,it was an old Peter rabbit one from when the kids were well kids . I bashed no ones head in ,and sliced of the top cap to reveal the golden yolk .A sprinkle of salt ,again no mention in FRWL ,but I do like salt on my boiled egg ,or as they say in Golden eye, Jamaica , me boiled hegg , . Now the first soldier went in , the yolk stuck to it like glue ,so far so good , Now at the bottom of the shell was what I and many others called snot ,not so good 
. Egg number 2 was the same ,so my 3 1/3 rd min egg not that good . Now , does any body know /tried this , Did Bond put the pointed end of his egg in the egg cup first or the fat end ? .I will try again but I will bump the time up to 4 mins .
that I went to Gran Canary the other week ,and read FRWL . Well I was intrigued by Bonds boiled eggs 8-) . .We know they are fresh eggs from one of Mays country friends ,and I would assume they are not kept in the fridge either . So armed with Jersey butter from Waitrose ,and whole meal bread for toast off I went . I waited for the water to boil first ,then using a ladle ,I lowered both eggs (from Sainsburys) and we don't keep our eggs in the fridge too. and counted off the 3 and a third mins on my Omega PO (QOS model) and waited in great anticipation of the perfect egg .My toast was now done ,buttered ,and cut into soldiers ,no mention of soldiers in FRWL ) . 1st egg now loaded into Wedgewood egg cup ,it was an old Peter rabbit one from when the kids were well kids . I bashed no ones head in ,and sliced of the top cap to reveal the golden yolk .A sprinkle of salt ,again no mention in FRWL ,but I do like salt on my boiled egg ,or as they say in Golden eye, Jamaica , me boiled hegg , . Now the first soldier went in , the yolk stuck to it like glue ,so far so good , Now at the bottom of the shell was what I and many others called snot ,not so good . Egg number 2 was the same ,so my 3 1/3 rd min egg not that good . Now , does any body know /tried this , Did Bond put the pointed end of his egg in the egg cup first or the fat end ? .I will try again but I will bump the time up to 4 mins . By the way, did I tell you, I was "Mad"?
Comments
(its still warm here in costa del London
any one have any idea how Bonds scrambled eggs were prepared ? they obviously didn't have micro wave ovens then , so
in a saucepan it would be , any ideas any one
For four individualists:
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 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.
Basically the same recipe as Welshboy78.
And AS, ASP is right about the size of the egg ... makes all the difference. Size does matter
I hope everyone feels sympathy for the chicken.
Eggs into pan of cold water.
Bring water to boil.
When water starts to rolling boil, set timer.
3 mins 20 secs later - remove eggs.
Point down in egg cup, slice end off.
Eat.
I used to put eggs I cold water, three minutes then like IanT point down in egg cup. The eggs were perfect once toast had popped up in the toaster.
Now I swear by one of these gadgets.
Bonds boiled eggs follow the directions set in French culinary classic; Larousse Gastronomique, first published in 1938. You have to keep in mind that hens eggs were markedly smaller in those days, so in order to get exactly same results you will have to compensate for the size difference, or find very small (for modern standard) organic eggs. Also; it is possible that Bonds eggs are laid in cold water and timed from the moment the water boils. I don't have my Larousse handy right now, so I'm not quite sure which way the 3min20sek timing was meant to work.
-Mr Arlington Beech
Get the wife to do it.
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