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The rolled (French-style) omelet starts out like scrambled eggs, but when the eggs start to set, they are rolled over. A folded (American-style) omelet is prepared in much the same manner, though it is often cooked on a griddle rather than in a pan, and instead of being rolled, the American omelet is folded in half. In this Chef’s Tip, learn the proper technique to produce professional results at home.
