Scrambled eggs according to Franklin Delano Roosevelt

Ingredients for 4 servings:

• 85 g cream cheese in one piece, not creamy, preferably Philadelphia, room temperature
• 120 ml cream
• 6 eggs, size M
• 1 tsp salt
• some pepper, freshly ground

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 13 minutes

a celebrity recipe from yesteryear

Place the cream cheese in a frying pan and mash with a fork. Add the cream and cook over moderately low heat, stirring until the cheese has melted and the cream is bubbling. Crack the eggs into a mixing bowl and beat lightly with a fork. Season with salt and freshly ground pepper and stir into the cream cheese mixture. Reduce the heat to low and cook the eggs, stirring continuously, until glossy and creamy. Turn the eggs from bottom to top. Do not overcook, as this will prevent the eggs from becoming dry. Serve immediately. Franklin D. Roosevelt belonged to an exclusive private society of bibliophiles, the “Club of Odd Volumes,” in whose kitchen this recipe originated. The club still exists today. When FDR was present, this dish was always part of the menu.