UNDERCOVER GOURMET | Shaken and Shirred

The new James Bond movie has, significantly, dropped the catch-phrase 'Shaken, not stirred' from its script - that, of course, being the way Bond generally prefers his martinis. The British spy is famously persnickety about his food and drink. And while most people know that he likes his martinis shaken, not many know that he likes his eggs 'shirred'.
In the novel 'Live and Let Die', for example, he calls room service and asks for "Shirred eggs with bacon. Double portion of Cafe Espresso". I looked up "shirred eggs" as an avid Bondphile, to find out what the heck they are.
According to my favourite cookbook, they're eggs baked in individual dishes with a little cream. When done, the whites should be completely set and the yolks beginning to thicken, but not hard. Bond's liking for eggs is almost a fetish, and given the quantities he consumes in the course of his adventures, his cholesterol must be way above the danger level. But Bond being Bond, it's not so much a matter of quantity as quality.
First, as any serious Bond lover knows, he prefers speckled brown eggs from French hens. And when he has them boiled, they have to be done for precisely three minutes and twenty seconds, no more, no less. Apart from shirred eggs, he also likes eggs benedict with hollandaise sauce. But his favourite form of egg by far is scrambled eggs, lightly done, which he devours at all hours of day or night, preferably with bacon hickory-smoked American bacon, if available.
Ian Fleming, who bequeathed his own persona and tastes to Bond, had his own exotic recipe for scrambled eggs with chopped chives, which he wove into '007 in New York', perhaps his least known story. The result, Fleming recommends, should be served in individual copper dishes with buttered toast and - please note - pink champagne. Fleming's scrambled egg recipe has become a bit of a cult thing and in case you're interested, it's available on the internet.
Meanwhile, the latest James Bond novel, 'Devil May Care', written for Ian Fleming Publications by Sebastian Faulks, takes the whole 'shaken, not stirred' business to a new level of refinement with Bond asking the waiter for pepper and going on to specify that it should be 'cracked, not ground'. How sophisticated - or persnickety - can you get?