What characteristic distinguishes a classic French cylinder omelette versus the American fold?

A creamy, barely-set interior with absolutely no browning.

The French preparation style prioritizes delicacy and speed to achieve a tender, almost custard-like interior texture, characterized by a very pale exterior entirely free of color development. This lack of browning necessitates meticulous heat control, often requiring medium-low heat and constant agitation. Conversely, the American style often encourages some light golden coloration on the crust, resulting in a significantly fluffier final product due to different aeration and setting techniques. The presence of dairy is often discouraged by French traditionalists who believe ingredients like milk or cream dilute the intense, pure flavor profile of the egg itself, favoring water or no liquid additive.