The success of all omelets demands that the pan and the fat be hot enough to bind the base of the egg at once so as to hold the softer egg above, but not so hot as to toughen the base before the rest of the egg cooks. Eggs, therefore, and any food incorporated with them, must be room temperature before being put into a pan. To warm eggs to room temperature, place in a bowl in hot tap water for five minutes. Most omelet failures are due to eggs being used directly from the refrigerator than to any other cause.