Given the background description of some cooking related query, summarize the question into a title
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Question: I've seen them shaped like a rugby ball (but longer) but geometrically can't see how a circle can be folded into such a shape.I've also ordered French omelettes from menus before and they weren't pinched in at the ends.Is there a classic shape, or is a French omelette just one that is not set as much with no browning?

Answer: What shape is a French omelette and how is it achieved?

Question: I want to make ice cream at home for diabetics without a machine. I'd want it to be sugar-free. What kind of base ingredients should I use? Will the any of the no machine methods here be better or worse, or require modification, since I'm not using sugar?

Answer: How do I make sugar-free ice cream without a machine?

Question: I had some eggs that were a couple weeks overdue and I used them in an off-the-shelf cake batter. I've had eggs that past due date before without issues but these were two weeks overdue and I thought they smelled a bit off but I couldn't be sure. Would anyone know if bad/old eggs in baking would make you sick? The eggs are cooked in the batter so I was hoping that they would still be ok.

Answer:
Bad eggs in baking?