forget the cream cheese and use a dollop of sour cream instead.
See he

http://www.foodnetwork.com/food/reci..._21756,00.html
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Boron Elgar wrote:
> On Sun, 09 Jan 2005 02:30:34 GMT, Nancy Howells
> > wrote:
>
>>In article >,
>> Hahabogus > wrote:
>>
>>> I'm on that low carb wagon...So I eat a lot of eggs. I was paging
>>> thru a cookbook and found a recipe that added cream cheese to
>>> scrambled eggs. I thought I'd try that just for a change. Just dice
>>> (small dice) up some cream cheese and add to the eggs, before
>>> whisking them up with the salt & pepper and other seasonings.
>>>
>>> Well I guess it was ok. Seemed to add a richness but wasn't quite
>>> good enough to write home about. Not really what I was looking for.
>>>
>>> Anybody else have experience with this or tips that might improve my
>>> cream cheese and eggs efforts?
>>
>>I like to use whipped cream cheese instead of block cream cheese, and
>>I like to add fresh chives. Or, you could use the flavored savory
>>whipped cream cheese that's out there, though I have to admit that I
>>still prefer fresh chives and plain whipped.
>
>
> I think you are correct...something more than just the cream cheese
> adds a bit more "oomph" to the eggs. I add in onions and a bit of
> smoked salmon, too.
>
> Boron