Scrambled Eggs a la Jan Recipe -
Scrambled Eggs a la Jan Recipe
  • READY IN 25 mins

Scrambled Eggs a la Jan

Recipe by  

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

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Oct 06, 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.

Most Helpful Critical Review
Feb 16, 2003

A nice change from regular eggs. Very rich and firm. The mayonnaise makes for a nice firm fluffy texture like fancy restaurant eggs!


53 Ratings

Feb 28, 2003

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

Apr 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.

Feb 16, 2003

Great tasting, quick scrambled eggs! A welcome change.

Sep 29, 2010

I'm not the best at scrambled eggs but I thought I'd give it a try. I scaled it down to 1 serving. I made it as written except I didn't have the wine. I really like garlic but it had an odd taste in the eggs. Not sure if I cared for it. The eggs did have a nice soft texture. I will try this again when we get some wine into the house.

Dec 28, 2009

I just made this for my family. Everyone took one bite and refused to eat the rest of this! I followed the recipe exactly, and that was the problem. I should have read others' reviews that warned of the strong wine flavor that will be left on the eggs.

Nov 09, 2009

These eggs are definitely sophisticated but they were a bit too different even for my adventurous palette.


Rate This Recipe

Glad you liked it! Your friends will, too:


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

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Chef John's Summer Scrambled Eggs

Fresh basil, cherry tomatoes, and feta cheese make the perfect summer scramble.

Scrambled Eggs Done Right

See how to make perfect fluffy scrambled eggs.

Lobster Scrambled Eggs

Watch Chef John make scrumptious scrambled eggs with leftover lobster meat.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States