French Scramble: Cooked slowly over low heat for a creamy, soft texture.
American Hot Scramble: Cooked quickly, forming firmer curds.
Omelettes
French Omelette: Soft and fluffy, often folded without browning, for a delicate texture.
American Diner Omelette: Cooked until firmer, often stuffed with ingredients like cheese, vegetables, or meats.
