Ok, so after watching a ton of videos from respectable chefs, the majority seem to agree on a 3-egg omelette. There is no consensus on what sized pan to use for 3-eggs, though. I've heard 10-inch (alton brown), 9-inch (fine cooking), 8-inch (french), and 7-inch (jamie oliver). Is there a reason for using a different sized pan? And what size do you all prefer, and why?