PRESIDENTIAL DINNERS. EVERYDAY GROCERIES.
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Presidents/Franklin D. Roosevelt

AT THE TABLE WITH FRANKLIN D. ROOSEVELT

Soft buttered scrambled eggs

Gentle heat and constant attention are more useful than extra cream.

Breakfast10 minServes 2
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Soft buttered scrambled eggs — a little vintage colour
A little vintage colour · Serving illustration

THE STORY ON YOUR PLATE

Simple food, even when a king came to lunch

More about Franklin D. Roosevelt →

The thirty-second president led the United States through the Depression and much of World War II.

Family or White House tradition

Nesbitt’s recollections include Roosevelt’s liking for scrambled eggs. Gentle heat and butter make a soft modern breakfast from that household preference.

The president & the table

Housekeeper Henrietta Nesbitt remembered Roosevelt enjoying straightforward American food, including scrambled eggs, grilled cheese, fish chowder and hot dogs. The hot dog also has a particularly public chapter: Franklin and Eleanor served it at their Hyde Park picnic for King George VI and Queen Elizabeth on 11 June 1939.

Behind this story

FDR Presidential Library, Henrietta Nesbitt recollections; “The Royal Visit,” June 1939.

APRON ON. HISTORY CAN WAIT.

Make it at home.

Serves 2

What you’ll need

Let’s make it

  1. Beat eggs with milk and salt. Melt butter in a nonstick saucepan or skillet over low heat.

  2. Add eggs and stir slowly with a flexible spatula, scraping the base and sides into soft folds.

  3. Cook until the eggs are set but still moist, reaching 71°C / 160°F. Remove from heat immediately.

  4. Add pepper and chives and serve on warm toast.

Cooking notes

Metric and US measures are approximate equivalents. For baking, use weights when you can.

STAY FOR ANOTHER COURSE

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