Making a pocket-type french omelette without the curd sticking to the pan? I'm trying to make the pocket/rugby-ball shaped type of omelette, basically the second omelette in this video: https://www.youtube.com/watch?v=s10etP1p2bU . I want it to be runny on the inside and untorn on the outside.

I also use chopsticks instead of a fork because I saw advice to use them for this recipe, chopsticks being less harsh on the nonstick coating, and better for mixing everything up in the pan.

The problem is, when I come to the shake-and-stir bit, where the heat of the liquid should rise relatively evenly, instead I get a sticky curd on the pan, which is also difficult to move around because it's too dry and even if I leave more liquid around to curd with it, it doesn't cohere.

Anyone have an idea on what I'm doing wrong here? Is the pan too hot/cold? Am I using too little butter? Are chopsticks the wrong tool for the job? Or is it really more about technique?
Start with examining your pan closely.
I suspect Pepin's has a good base with even heat distribution (no heat spots) and a good working non stick surface.
Also consider using a wooden spoon/spatula or non stick compliant tool, as you might not be moving the curds quickly enough.

Without pictures or detail, your pan temperature and amount of butter can't be advised.  BTW, it is known as a (French) "Classic Omelette"