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"      You&amp;#039;ve made eggs before. You used two hands, not one, to crack them into a bowl. You added sensible amounts of milk, salt and pepper. Using a fork \u2014 or maybe even a whisk \u2014 you broke those yolks and beat them into submission. There was a time when you wouldn&amp;#039;t dare to flip the half-cooked omelette; a time you tried but shouldn&amp;#039;t have; and a time that you were lucky. But you&amp;#039;ve never made eggs like living culinary legend Jacques Pepin makes eggs. There&amp;#039;s a good reason for that, and it has nothing to do with you not being French, or a chef: You just haven&amp;#039;t seen this six-minute lesson yet. Watch Pepin wield a fork like an instrument of fine art. Believe your eyes when he rolls a perfectly done, completely unbrowned omelette into a plate. He didn&amp;#039;t use any milk, but boy did he shake the sht out of that Teflon pan. Give it a shot this weekend, and when you get really ambitious, add this one-hand cracking trick to your repertoire, too:      PLUS: 5 Ways to Upgrade Your Homemade Pancakes "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/food/a18702/omelette-upgrade-15553322/>