FLUFFY SCRAMBLED EGGS

from Mike Bennett
     6 eggs
     3 tsp. cream cheese, cut into small cubes
     salt and pepper to taste
The best way to cook a scrambled egg is slow--about 275-300 degrees.  I like to use butter in the pan.  Stir in eggs with cream cheese; season with salt and pepper.  Keep fluffing with a fork as they cook.  Remove eggs from heat when they start firming up to avoid overcooking and drying them out.  If you'd like, spinkle with cheese of your choice. 

Eggs are light, creamy and fluffy!