Reviewed: Nov. 14, 2005

I made this for lunch today, and I wasn't especially impressed; I don't think the alcohol completely cooked off, so it had a bite.

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Mandy

Cooking Level: Expert

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Reviewed: Aug. 7, 2005

Great recipe! I admit, I changed a lot of things, but the inspiration from this recipe was wonderful. My changes: I made only one egg and added a little of everything else; I had to use a splash of zinfandel, because we didn't have any white wine (early Sunday morning); I used parmesan cheese instead of cheddar; and I added a little finely chopped green onion. It was a very hearty flavor, but I enjoyed it, and I'm not really an egg person. Even though I loved this morning's concoction, I will try next time to follow Jan's recipe, just to taste the original.

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Rachel

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Reviewed: 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.

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SIXTOE

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Reviewed: Feb. 27, 2005

They smelled horrible and tasted as bad as they smelled. I think the garlic is what made them taste and smell so bad.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Jan. 31, 2005

I LOVE this - I use it for my Sunday morning breakfast every week. I change the spices according to my mood, have also used blush wines. I adjust these by mixing ingredients before I add the mixture to the whisked eggs, then whisk just to combine. These eggs don't have the "rubbery" texture of regular scrambled eggs - just don't overcook them to dry them out. I took a couple of tries before I knew they were cooked long before they were typical. But if you are in the mood for classic scrambled eggs, try these on a different day! I love having eggs I don't want to saturate with ketchup. Thanks, Jan!

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HUNNYBEES35

Cooking Level: Intermediate

Home Town: Gettysburg, Pennsylvania, USA

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Reviewed: Dec. 12, 2004

I am trying to expand my egg horizons...I am a plain and simple scambled eggs girl, so I was stoked to find a recipie that put a yummie twist on my favorite fast breakfast food :) This was great with fried ham sliced and cheese on a balgel! I dont think I will ever make my plain scrambled eggs with (only) cheese again...thanks for the recipe!!!

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ANNERSBANANERZ

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: San Jose, California, USA

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Reviewed: Sep. 2, 2004

These were good! A nice change from every day scrambled eggs. Followed the recipe to the "T" (except for scaling it down to 3 servings) and they came out very flavorful! Nice and firm and fluffy too! The kids weren't too crazy about them though...said they were too garlicky but they were perfect for my taste. Will definetly make again, but just for me and the hubby! :)

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GIGI9801

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2004

This just did not suit our taste.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Mar. 13, 2004

This will be my new scramled egg recipe!! I didn't use wine though, it was really delicious.

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Gennivieve65

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Reviewed: Jan. 7, 2004

These were okay, but the wine overpowered all of the other flavors. I couldn't taste the mayo or the cheese at all. My picky kids ate them too, but said they wouldn't want them again.

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HALCIONNE

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Reviewed: Dec. 19, 2003

Freaking awesome. I never had anything like it. I overdid the wine a bit but still delicious!! Always use decent drinking wine to cook never use cooking wine as its way salty and makes a huge difference in taste.

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CHEFDALI

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Reviewed: Dec. 6, 2003

Very good. I usually put garlic powder in my eggs but the mayo and wine made it even better!!! Very easy, I addade red and green peppers and red onions. Was delicious!!

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TML0701

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Nov. 13, 2002

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.

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Adrienne C.

Cooking Level: Expert

Home Town: Pinehurst, North Carolina, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Jun. 23, 2002

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

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Heather

Cooking Level: Beginning

Home Town: Draper, Utah, USA

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Reviewed: Jun. 21, 2002

I doubled the garlic and used white cooking wine (I'm 18, can't purchase wine) instead, and this recipe was wonderful! It would also be great with diced onion or peppers. Very tasty :)

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