Cooking Eggs Out of Their Shell

Au plat: cooked on the stove top in a heat-resistant dish

Scrambled (brouillé): lightly beaten, cooked in a bain marie with constant stirring

Deep fried (frit): submerged and cooked in hot oil

Molded (moulé): oven baked in a mold that is submerged in a water bath

Omelette: Lightly beaten, stirred over heat and generally, but not always, folded (with or without a filling). The four types of omelette are: rolled (roulée); filled (farcie); stuffed (fourée); and flat (plate).