No your guess about stirring was right I just added more info and specified (coagulation does happen but different protein molecules cook at different temperatu

No your guess about stirring was right I just added more info and specified (coagulation does happen but different protein molecules cook at different temperatures). It's very sensitive to starch in the sense a relatively small amount of starch will prevent scrambling. Temperature and starch are the main considerations WRT not scrambling the eggs. Anglaise/ice cream/pastry cream/curd all have varying amounts of fat (milk vs cream or mix), sugar and it'll all affect the consistency.