It kind of ties into my longstanding issues with getting omlettes right, though obviously not an issue with the whites. Floating the egg mix on top of the butter is tricky as all hell. I'm constantly working the edges so it to doesn't stick and burn while the egg actually cooks and, at some point, there's a flip. Then the result is so fragile that even the slightest amount of too much stuff means the omelette cracks. All that stuff relates to sunny side eggs in some form.