Even the smallest distinction can make a big difference between scrambled egg styles, and this is true for French-style and soft-style scrambled eggs. These terms are often used interchangeably, but there are some meaningful differences in the preparation, texture, and taste of these two kinds of scrambled eggs.

French scrambled eggs are the opposite of fluffy U.S. diner-style eggs — they’re so soft and creamy that they’re almost a custard, with nearly imperceptible curds. Best served as a topping for toast, the goal of French scrambled eggs is to have lots of tiny curds, held together by a smooth, barely cooked "sauce" of beaten eggs.

Soft scrambled eggs are also way softer and more custardy than fast and fluffy scrambles, but they don't have to be as runny as the French style. Soft scrambled eggs have small and creamy curds that are more defined and are cooked a little harder, so they lack the more liquid-like "sauce" that holds together French-style eggs.

As for the cooking process, true French scrambled eggs are mixed with a whisk almost constantly as they cook, while soft scrambled eggs can be folded with a spatula or other tool of your choice, so long as you store them frequently. Soft scrambles are cooked longer than French scrambles to drive out excess moisture.