Even though Guy Fieri refuses to eat eggs, die-hard indulgers of the delicacy would consider him the minority. The beloved scrambled egg is a positively-delicious breakfast staple in American households. But you’re probably wondering how there could possibly be too many takes on such a tradition, yet these celebrity chefs’ recipes are here to remind you that there is always a way to tweak a recipe and make it better.

Nevertheless, the versatility of the egg amazes the foody in us. Find out here how some of your favorite celebrity chefs are choosing to scramble up their morning eggs.

Bobby Flay

Bobby Flay’s interpretation of the art form of scrambling eggs uses one ingredient that may not be a household staple for everyone — creme fraiche. Keep in mind, this recipe is more about feel than exact measurements. Here are all of your ingredients:

Eggs

Creme fraiche

Freshly ground black pepper

Cold butter

Just before the cold butter and creme fraiche melt in the non-stick pan (on medium heat), Flay pours in his beaten and peppered eggs. Once the eggs hit the pan, his key is to constantly stir to create “silky, fluffy, light” eggs, and to salt your huevos just before they finish cooking. Bon appetit!

Next: You won’t be sparing any calories with this recipe.

Paula Deen

In all of her southern glory, Paula Deen isn’t curbing any calories with this recipe. Instead, she slathers them on. Here are your ingredients:

8 eggs

2 tablespoons sour cream

1 tablespoon water

salt and pepper

2 tablespoons butter

1/2 to 3/4 cup shredded cheddar

Once you beat together your eggs, sour cream, water, salt and pepper to fluffy perfection, pour them into a lowly-heated, non-stick pan. Periodically stirring, you’ll want to toss in the shredded cheddar and remove from the heat once you achieved the perfect consistency. To no surprise, Deen recommends enjoying your ‘Allrighty Then Scrambled Eggs’ with some hot biscuits.

Next: The mogul-chef unleashes his masterpiece.

Wolfgang Puck

When it comes to the creations of restaurant mogul chef, Wolfgang Puck , they are anything but basic. His keen ability to reinvent the wheels of flavor apply to nearly everything he touches, including his scrambled eggs. So, if you’re in the market to feed an army, try this recipe. Otherwise, cut it in half. Here are your ingredients:

12 large eggs

1 tablespoon finely chopped fines herbs (chervil, parsley, tarragon, and chives)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 tablespoons heavy cream

2 or 3 tablespoons Dijon mustard

2 tablespoons unsalted butter

3 small tomatoes, peeled, seeded, diced, and drained

1 teaspoon chopped chives

Whisk together all but two egg yolks in a large bowl with the herbs, salt, and pepper. But do not toss those two yolks — you’ll want them in a minute. Add the mustard and heavy cream to your egg mixture, continuing to stir. Once you’ve melted the butter in your heavy-duty pan (medium to low heat), pour in your egg mixture, making sure not stop stirring. When your eggs become thick and creamy, add those two leftover yolks and tomatoes, then immediately take it off the heat. Keep on stirring until the residual heat cooks the yolks. Garnish with chives, if you so desire and viola.

Next: He talks fast, and his scrambled egg recipe is on point.

Gordon Ramsay

There is sass in his Scottish blood, which makes watching his skills in the kitchen even more entertaining. While Gordon Ramsay has a few different takes on the dish, for foundation’s sake, his most basic scrambled egg dish is being highlighted. Here are your ingredients:

6 eggs

2 scant tablespoons cold, cubed butter

1 tablespoon of creme fraiche

Chopped chives

Fresh ground pepper

Grab yourself a pan, break all of your eggs into it and toss in the butter. Stick the pan over medium heat, allowing the eggs to begin cooking. Then, remove the eggs from the heat and stir them for 20 seconds before returning them back to the heat. Once you notice the eggs beginning to jumble together, take them off the heat yet again and add the creme fraiche. For the last time, place the pan back on the heat while simultaneously stirring the creme fraiche into the eggs. The key, according to Ramsay is to avoid overcooking the eggs, so pull them off the heat once the eggs are nicely clumped together but soft. Pepper and garnish with chives to taste.

Next: A purist’s approach to the scrambled egg.

Anthony Bourdain

The ever-so-suave Anthony Bourdain approaches his eggs as a purist. There’s no fancy frittata happening here. Here are the ingredients:

Eggs

Whole butter

According to Bourdain, the trick for true scrambled eggs in the beating, or the lack thereof. Crack your eggs into a bowl that is resting on a flat surface. Beat them just to the point where there is a “ripple of white and yellow throughout.” No pure yellow mixture allowed. Then, pour the eggs into a pan of hot and frothy butter. Finesse the eggs in a figure eight pattern, then fold. Salt and pepper to taste.

Next: It’s time to kick it up a notch.

Emeril Lagasse

Emeril Lagasse’s ‘Kicked Up Scrambled Eggs’ are nothing short of flavorful. As for anyone who is familiar with Lagasse can attest, he endorses the Baby Bam — and all things Bam-related. The good news? You can make your own Bam seasoning with herbs and spices you probably already have in your kitchen. Here are the scrambled egg ingredients:

3 large eggs

2 tablespoons whole milk

1/2 teaspoon Baby Bam

1/8 teaspoon salt

1 teaspoon unsalted butter

1/4 cup grated mild Cheddar cheese

Simply whisk together your eggs with the milk, Baby Bam, and salt, making sure to completely combine everything. Toss the butter into a pan over medium to high heat and allow the eggs to cook as you constantly stir. The entire cooking process should only take about 30 seconds.

Next: Last but not least, Rachael Ray.

Rachael Ray

When it comes to a straight-forward approach to making food, Rachael Ray nails it. Ray’s approach to scrambled eggs is more “to taste”, so make this recipe your own. Here are your ingredients:

Cold cubes of butter

2 eggs

Splash of milk

Touch of hot sauce

Salt and pepper to taste

Fresh cut chives

It’s very easy. Whisk all of the ingredients together, and pour the mixture into a mediumly-heated, non-stick pan coated with a little EVOO (extra virgin olive oil). Be sure to continuously stir the eggs until the desired consistency is achieved, and that’s it. Enjoy.