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

44
  1. 53 Ratings

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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 th...

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

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.