Scrambled Eggs a la Jan

Scrambled Eggs a la Jan

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

Ingredients 25 m {{adjustedServings}} servings 249 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 383 mg
  • 128%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  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

  1. 52 Ratings

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Adrienne C.
10/6/2003

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
2/28/2003

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

SIXTOE
4/24/2005

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.