"I call shenanigans. My secret pro tip wasn't even addressed: Were the eggs in this video room temp or were they direct from the fridge? I warm my eggs up slightly in a bowl of warm water for about 10 mins before cracking them and proceeding. It makes all the difference. Cold eggs hitting the hot pan makes them rubbery." —franko, on "This Week in America's Test Kitchen: The Perfect French Omelette"