First Lady Eleanor Roosevelt’s Scrambled Eggs
This was a favorite dish of President Franklin D. Roosevelt. It was prepared frequently for him by Mrs. Eleanor Roosevelt. She would usually prepare this recipe in a chafing dish at the dinner table.
1 (3 oz) package Philadelphia cream cheese, softened
1/2 cup cream or top milk
6 eggs, lightly beaten
1 teaspoon salt
few grains of pepper
Mash the cream cheese with a fork into a frying pan. Add cream or top milk, and heat until cheese has melted and cream is bubbling.
Break eggs into a bowl and beat lightly with a fork.
Add salt and pepper to beaten eggs and mix all ingredients with the cream cheese mixture in the frying pan.
Cook over a low heat, stirring constantly and scraping bottom of pan, using long, folding strokes.
Remove from heat when consistency is creamy and serve at once. Do not overcook.
Source: Portsmouth, Ohio - Times newspaper, Thursday, December 28, 1949