First of all, what kind of creatine are you taking??
This is an important question for several reasons.
1) If you are a guy, creatine causes you to gain weight, can even make you fat. Men and women's bodies use creatine differently, so I honestly think creatine should only be used by women, and maybe old people, but not a healthy young such as yourself.
2) Are you taking creatine monohydrate, one of those mixes promising a "beneficial" blend of different types of creatine, or are you using a protein shake creatine blend full of sugar? CHECK YOUR LABELS MAN! Mixing all that sugar with creatine and who knows what else will mess up your insulin levels, even hormones, and definately make you fat.
3) In what form are you taking the creatine? Pills, protein shake, or plain unflavored powder? Just get the plain unflavored powder.
4) Finally, what dosage are you taking? Are you "loading?" You should just get plain old unflavored creatine monohydrate in powder form at 5 grams per dose, and take one dose per workout day before your workout. Mine takes about 15-30 mins to kick in. I get it a GNC for less than $9. It goes great in juice.
Other than that, why are you eating so many dang eggs? You know there is a lot of fat and cholesterol in them. I think 1-2 eggs in the morning is ok, or boiled for a snack, but why eat more than that? Opt for eggwhites for a snack.
I also don't think you are eating enough fish/lean protein. Try swapping the evening-time eggs for lean white fish (cod or tilapia). Tilapia tends to be cheaper. Both are good for you, containing all that oily fatty acid stuff, but lower in mercury than salmon or tuna. Actually, chunk-lite tuna in a can is one of the lower mercury fishes you can eat (not albacore.) I'm a seafood manager at a meat shoppe, so I know stuff hehe
If you don't know how to cook it, here are some ideas:
In the oven:
Get a dish such as you would make pies in. Place fish filets in it. If it has skin, place skin side down (cod and tilapia aren't typically sold with skin, but salmon is.) Bake on 400-425 for 15-20 minutes, or until you poke it with a fork and it flakes apart effortlessly.
On the stove: Heat a skillet over medium-high heat. Drop a little less than 1/4 cup water in the skillet. If it is hot enough, it will sizzle. Throw the fish in the skillet. Cook about 3 minutes, then flip with tongs. Turn the heat on low and put a lid on it. This allows the fish to puff up and become flakier, at least I think so anyway. Cook another minute or two until fish flakes apart easily, then serve.
Seasonings:
You are probably wondering what the heck to season with right? Maybe it's because I work in a meat shoppe, but I marinade pretty much everything I eat. Here is a great fish marinade mom loves:
Whisk together 1/4 cup balsamic vinegar, 1/4 cup EVOO, a little less than 1/4 cup lemon or lime juice (whatever you have on hand; I suppose orange would work) 1-2 tbsp honey, 1 tbsp or so dry cilantro. Cook the fish right in the marinade; oven or stovetop.
Other seasonings: Sometimes I like to add other stuff on a whim, including: salt, black pepper, Original salt-free Mrs. Dash (would die without it), rosemary, soy sauce, or ginger.
What to cook with it? Easy. Mild whitefish like tilapia and cod are not strong flavored or smelling, and they pair easily with just about everything. Pair a filet with 1/2 cup brown rice and green beans, asparagus, salad, or pretty much any veggie combo. I am partial to eating fish with baked acorn squash, which is going to be out of season very soon
Anyway, good luck with your weight loss goals, I hope I helped you. I advocate eating fish just about every day, especially when trying to flatten stomach. Drink lots of water. Also, you may be working too hard and need a break.
I am gaining muscle from all the working out, but waist size is getting no smaller. I'm currently in a 40 waist and I am trying to get back down to 34.....H E L P......what am I doing wrong 
