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It is worth noting before we get started that, like all things food, it’s really a matter of taste. If you like your eggs one way, then that’s great for you. These tips are based on what other chefs believe make a great scrambled egg. K, moving on.

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Gordon Ramsay prefers to cook his eggs in a pot, without whisking them first. He recommends breaking the eggs down within the pot using a spatula. Furthermore, to avoid overcooking and having the eggs become too firm, he takes them off of the heat to stir them, then puts them back on the heat to continue cooking. Then, back off the eat, add a teaspoon of cold crème fraîche, mix, and serve.

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While she isn’t a chef by trade, Chrissy Teigen did release her own cook book, and says that she prefers her eggs cooked incredibly slowly in low heat with a good amount of cream for texture.

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Chef Ina Garten prefers to cook her eggs over low heat with lots of herbs and seasoning within the eggs. Her preferred additions to her scrambled egg include whole milk, salt, pepper, fresh parsley, scallions and dill.

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Julia Childs preferred to butter the pan significantly just before adding her eggs. Once she was about finished cooking them, a splash of cream was thrown in.

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Celebrity chef Marcus Samuelsson likes to add goat cheese and kale to his eggs while they are cooking. Prior to the eggs hitting the pan, however, he cooks up some garlic and green onions for a good flavour base.

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Martha Stewart is a purist when it comes to her eggs. She prefers adding nothing to them, however she always cooks them by slowly pushing the egg toward the center of the pan to ensure a rippled, omelette-like effect.

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Wolfgang Puck prefers to brown some diced onions in a pan before adding in the eggs. Making sure that the onions aren’t fully cooked before the eggs are added will ensure that they don’t go mushy.

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Thomas Keller strains his eggs through a mesh sieve to ensure that there are no impurities within the product and then finishes them with crème fraîche.

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Ree Drummond likes to strain her eggs, add cream, and top off the dish with some smoked salmon for extra flavour.

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Anthony Bourdain preferred to cook his eggs over high heat and to barely whisk them. He enjoyed a nice white ripple throughout.

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Chef Heston Blumenthal cooks his eggs over a pot of boiling water, a method known as a Bain-Marie. He slowly mixes them as they cook, in order to ensure that they remain creamy and custard-like in texture.

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Celebrit Chef Alton Brown cooks his eggs over high heat, but insists that no matter how you cook your eggs, serving them on a hot plate is paramount.