What simultaneous actions define the French agitation technique for developing fine, creamy curds?

Constantly stirring the eggs while simultaneously shaking the pan.

The signature French omelette relies on creating extremely fine, small, and creamy curds rather than large, set sheets of egg. This is achieved through vigorous yet controlled movement immediately upon contact with the heat. The cook must perform two actions concurrently: stirring the eggs with a utensil (like a spatula or wooden spoon) to break up any forming clumps, and shaking the pan rapidly. This dual motion serves two vital purposes: preventing the egg mass from staying in one place long enough to brown, and ensuring that all the liquid egg continuously comes into contact with the hot base to form those small, soft curds that eventually merge into a cohesive yet delicate layer.