Everyone likes their eggs done in a certain way, and especially when it comes to scrambled eggs, there are endless ways of making it.
Some people like them smooth and silky, while others like them to be overcooked. Some add milk to them, others butter or cream.
But according to celebrity chef Gordon Ramsay, who is back on our screens with a brand new cooking show on ITV called Next Level Chef, we've all been cooking them wrong.
In a video posted to the 56-year-old's YouTube channel, he explained: "Every time we get a new cook in the kitchen we always ask them to make scrambled eggs.
"And if they can make the perfect scrambled egg, you know they know how to cook properly."
According to Gordon, one of the biggest mistakes many people make is overcooking them. Below is the Kitchen Nightmares star's advice on how to cook perfect scrambled eggs.
Seasoning
According to Gordon, you shouldn't season your raw eggs before cooking them, because this can make them very watery.
He said: "Start off with three eggs and don't season it. If you put the salt in now, it breaks down the eggs and starts turning into something very watery."
Instead, Gordon adds butter, which he says in important to do at the beginning because it "gives it a nice velvety finish".
You can add a light sprinkle of salt and pepper after you remove your pan from the heat for the final time.
Whisking
Many people whisk their eggs before adding it to the pan, but according to Gordon, you should only start this once they are on the heat. Also, you should be using a spatula instead of a whisk.
He said: "If you start whisking before putting it in the pan you start breaking it down.
"Treat it like a risotto, don't stop stirring. You've got to really work at it."
Cooking temperature
The secret to not making your eggs rubbery, is to start them on a high heat, but then keep taking them off the hob, and back on again.
Gordon explained: "The secret behind the scrambled egg is to start it on a generous heat. Take it off the heat, put it back on the heat, take it off the heat."
You'll notice that the mixture becomes thicker, which is when you should take it off the heat completely. The residual heat from the bottom of the saucepan will continue cooking the eggs.
Finishing touches
After this, Gordon recommends adding a dollop (half a tablespoon) of crème fraiche, which will stop the cooking process.
He explained: "It makes it a little bit cooler and brings down the temperature of the eggs."
Now that your eggs have a velvety texture and are slightly cooled, you can season it with salt and pepper.
He said: "Now I'm going to season it with a bit of salt and pepper.
"Then I'm going to put a bit of chives in there – it just lifts the flavour of the eggs and makes them a little bit more sexy. And there we are, the perfect scrambled eggs."
Gordon serves the scrambled egg on sourdough toast, and adds flat-top mushrooms and vine tomatoes.
Next Level Chef is on Wednesday, January 11, 9pm, ITV and ITVX.
