Yum - thanks.

posted on 9/14/2011 2:35:17 PM

Ok thanks

posted on 4/18/2010 11:25:06 PM

Always a good idea, and a little added calcium.  For the person who commented that they ate 2-3 dozen eggs a week and take cholesterol meds...have a talk with your doc, the meds aren't supposed to be so you can over indulge in cholesterol loaded foods, it's because your cholesterol is too high and needs to be lowered by the use of meds AND diet!

posted on 3/24/2010 10:27:45 AM

I have always used milk in my scrambled eggs, graduated to 2% these days LOL Also, cottage cheese works very well in them. I use that too whenever I have it.

posted on 3/24/2010 10:05:42 AM

You can add a tablespoon or two of mayonaise also. This is done in fine restaurants. You will not taste the mayo. Try it!

posted on 3/24/2010 8:12:56 AM

I've always added just a tiny bit of cream cheese to scrambled eggs. It's the best! Back when bacon wasn't so decadent, my family also cooked it with a bit of sugar in the pan. The two together were heavenly.

posted on 3/21/2010 9:03:04 PM

thats a good idea will try

posted on 3/15/2010 8:01:26 PM

I'm going to try putting the sour cream into my egg beaters along with yellow and green peppers for a southwest flair.  What a good idea.

posted on 3/13/2010 4:50:38 PM

I have never thought of adding either of these to my eggs, but I will try both soon.

posted on 3/12/2010 9:10:22 PM

Sounds great!

posted on 3/12/2010 5:07:51 PM

Alternately, I would suggest some of the new fat-free 1/2 and 1/2 products, and goat cheese in making scrambled eggs.  Lower fat...

posted on 3/12/2010 11:23:13 AM

You can't hardly go wrong with cream cheese or sour cream.  I love recipes that contain those ingredients.

posted on 3/12/2010 1:14:53 AM

My husband's Grandmother made cream cheese eggs for him and his sisters when they were younger & of course I make them for him now on the weekends when I'm not to tired to. It's a good treat for him and the kids.

posted on 3/10/2010 9:29:22 PM

We use a little ranch dressing in scrambled eggs.

posted on 3/10/2010 9:50:04 AM

I will have to try that because I usually add milk to my eggs.

posted on 3/10/2010 2:19:06 AM

I always wondered how the chef at my favorite breakfast restaurant kept the scrambled eggs on the buffet  so moist and delicious. I begged him until he told me: cream cheese.

posted on 3/9/2010 11:50:04 PM

This is a answer to my mystery on how to make omlets better

posted on 3/9/2010 11:41:21 PM

Ultra decadent with cream cheese and a bites of eggs/omelette (sp?) at the same time!!  This is a treat for once in a while, though 

posted on 3/9/2010 9:16:41 PM

Sooooo decadent with a bite of egg/omellete (sp?) with cream cheese!  It can be fattening, however, once in a while is so lovely!!

posted on 3/9/2010 9:14:46 PM

Yum-O as Rachel Ray would say!It is only my hub and I and we sometimes go through 2-3 dozens eggs a week between eating them and cooking with them. Don't worry both of us are on Cholesteral meds and have it under control

posted on 3/9/2010 8:21:58 PM

To make scrambled eggs eggscellent, just whisk throughly add whole milk salt and pepper.  Cook in olive oil and cook sloooow.  Stiring and folding until it's just past soft..YUMMY!! then I just add a litle pat of creamery butter and oh yeah!

posted on 3/9/2010 7:56:45 PM

I have always added milk or cream, but the sour cream or cream cheese does sound interesting. I have made an omelet and filled it with cream cheese, sauteed onions and green peppers and that is scrumptious.

posted on 3/9/2010 6:26:05 PM

Try lowfat greek yougurt instead. Still rich & creamy, but not nearly as many calories!

posted on 3/9/2010 6:20:35 PM

I have always made my families scrambled eggs and omelets' this way.   We've always loved them and we think it's the only proper way to eat scrambled eggs. 

posted on 3/9/2010 6:18:18 PM

Buttermilk works pretty well, too. I used fat free buttermilk.

posted on 3/9/2010 6:16:01 PM

 TOO many calories!!!!!!!!! and FAT, too.     

posted on 3/9/2010 6:04:03 PM

I always use a small amount of milk for scrambled eggs to make them fluffy and just when they are almost ready, I add some shredded cheese and let it brown a little before I serve them.  Great eating.Lynda  3/9/10

posted on 3/9/2010 5:53:43 PM

Sounds yummy, will have to try it. I wonder if the fat free sour cream will work the same? I usually splash some milk in them to make them fluffier.

posted on 3/9/2010 5:44:06 PM

     This is a FABULOUSreciepe!      If anyone is a fan of "THE SOPRANO'S", and you remember Ralph. (The guy who bought the horse Pie-O-My w/Tony.....This is how he made his EGGS!!  He said it was his secret receipe to add sour cream...just a 'dollop'.    So not too fattening or rich....and remember added Calcium!    I have made my scrambled eggs like this & they are delicious!!!!

posted on 3/9/2010 5:43:51 PM

Sounds really good, I ad Sour Cream to mashed potatoes, so can't be bad!

posted on 3/9/2010 5:35:30 PM

Thank you. Tried it and was very yummy!

posted on 3/9/2010 3:43:25 PM

Sounds good!  A Will Try!

posted on 3/9/2010 3:35:38 PM

wow thats sounds  REAL  good and rich.will try thank you grandmabee   carol

posted on 3/9/2010 3:32:20 PM

What a great idea also put in some chopped vegies and the kids will never know how good it would be for them.

posted on 3/9/2010 3:29:09 PM

WOOO THERE IS JUST TOOOOO MUCH CHOLESTERAL IN THAT FOR ME ~~ LOL I WANNA LIVE A LOOOOOONG TIME~~LOL

posted on 3/9/2010 3:20:08 PM

I'm sure that sounds good but is it healthy?  I'm on a strict diet and that would be terrible for me.

posted on 3/9/2010 3:08:28 PM

i have tried puree cauliflower (2 tbsp) and it made it healthier for me, as i cannot have the fat from the cream. also have tried skim milk.

posted on 3/9/2010 2:40:43 PM

Wow, this sounds delicious! I'll try it tomorrow with my spinach/artichoke cream cheese!  (have you tried that? it's soo good)

posted on 3/9/2010 2:37:18 PM

Are you watching your weight?  Sounds good but really rich and lots of calories.

posted on 3/9/2010 2:08:25 PM

Sounds great...I put milk instead of water n it makes them a little more fluffier but I will try that next time :0)

posted on 3/9/2010 1:13:22 PM

I learned this tip from Paula Deen (sour cream) and it works!

posted on 3/9/2010 12:23:55 PM

also adding vanilla & cinnamon (just a smidgen) replaces salt

posted on 3/9/2010 11:39:16 AM

I always add milk to my scrambled eggs

posted on 3/9/2010 9:39:30 AM

never thought of that sounds delicious,,,i usually add a little milk to my scramble eggs

posted on 3/9/2010 8:29:03 AM

That's must be very rich

posted on 3/9/2010 2:00:34 AM