Scrambled Eggs a la Jan

Scrambled Eggs a la Jan

43 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
AZKID
Recipe by  AZKID

“Scrambled eggs with a light delicate texture and wonderful flavor. A good dish for a Sunday brunch.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Break eggs into mixing bowl. Stir in water, garlic powder, mayonnaise, white wine, salt and pepper. Mix well with a wire whisk. Stir in cheddar cheese.
  2. Heat a nonstick pan over medium heat. Pour in egg mixture and cook, stirring occasionally, until well cooked. The eggs should be firm, but not hard. These eggs will have a softer texture than normal scrambled eggs. Serve warm.

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Reviews (43)

Rate This Recipe
Adrienne C.
13

Adrienne C.

Easy to make and delicious. I omitted the wine, and it still turned out fine. Using colby-jack cheese instead of cheddar gives a more mild, creamy taste for variety. Will definitely be making this again.

Heather
12

Heather

Fluffy, tasty, easy, fast. Officially my new recipe for scrambled eggs.

SIXTOE
10

SIXTOE

Among the best scrambled eggs I've eaten. No white wine, so I substituted sherry. And I added a little Monterey Jack in addition to the cheddar. Don't overcook. You want light and fluffy. Great.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 249 cal
  • 12%
  • Fat
  • 19.1 g
  • 29%
  • Carbs
  • 2 g
  • < 1%
  • Protein
  • 14.5 g
  • 29%
  • Cholesterol
  • 434 mg
  • 145%
  • Sodium
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

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