From Season 7
Why do additional ingredients quickly transform fluffy eggs into a watery mess?
This omelet is big enough to serve four, but it still has the merits of an individual omelet: tender not tough eggs and a hearty filling that doesn't weigh down the eggs.
Newfangled silicone spatulas are rife with issues—either too flimsy or too rigid, weirdly shaped, or uncomfortable to hold. Do any deliver a better tool?
Precooked "brown-and-serve" links couldn't taste better than fresh breakfast sausage, right? Several hundred sausages later, we made a few surprising discoveries.
How do scrambled eggs work? Can you salt them ahead of time? How can you keep them from becoming watery and weepy?