Learn Fools II

So you're ready to serve her the Scrambled Eggs a' la Gordon Ramsey? Well here's why I am, and will remain, cooler than you. The key is how they are served, perhaps Ian Fleming can provide some insight:

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.

That is very cool. And sophisticated.