In article >,
Michel Boucher > wrote:
....
> We have seen that some call omelettes (beaten aside) scrambled eggs,
> whereas others are specific about it being done right in the pan.

You seem to have a completely different usage than I do, and one
I have not previously encountered. To me, the basic attribute of
an omelette is that, once in the pan, it is _not_ stirred, but is
allowed to set (lifting set edges and allowing still unset egg to
flow to the bottom of the pan), that it browns at least lightly and
is then tossed or turned by spatula, usually with some additional
ingredients added at or before that point, and allowed to brown on
the flip side as well.

Whether beaten in the pan, or before, scrambled eggs (to me) implies
stirring as the egg sets. I prefer to beat before dumping into the
pan as I don't think the white integrates as well doing it in the pan.
It was interesting to me to read the English hotel usage to maintain
some separation of white and yolk, as a deliberate show of "real" egg
vs. wartime privations; but I dislike having discernible whites in
scrambled eggs. The Gordon Ramsey method some mentioned strikes me as
_neither_ omelette _nor_ scrambled eggs, but some hybrid variant of
both, or sort of a soft custard.