Scrambled eggs, lox and ham

Wet loose soft scrambled eggs prepared as careless hollandaise allowed to fail. 

Not melted butter whisked into egg, rather, cold nob of butter melted into beaten egg. 

Eggs cook at low temperature. After that their denatured protein molecules tighten then they squeeze out water. 

When a chunk of cold butter melts in the pot with the eggs, that is the signal the eggs are warm enough to beginning to cook. The pot is lifted from the heat repeatedly over two or three minutes while beating and scraping the bottom to incorporate curdled egg that forms on the bottom into the liquid thickening egg. The extent of the eggs drying out is controlled and cut off by adding sour cream or as here Philadelphia cream cheese and all the rest.