If you’re looking to cook pillowy, creamy scrambled eggs, it’s best to keep the temperature of your stove on the lower side. Nothing higher than medium-low heat is advisable.

The lower heat keeps the water in the eggs from evaporating, and the water retention, in turn, allows the eggs to form into those much-desired smooth curd-type shapes.

Low heat also makes it easier to avoid overcooking because there’s a longer window to take the eggs off the heat between “perfectly cooked” and “dry and rubbery.”

To hasten the process when in a rush, you can try using a larger pan so that a greater proportion of the eggs touches the hot surface, but you’ll still need to keep the heat low.

That said, there’s no universal definition of “medium-low,” and some stoves might run hotter than others. If your eggs are turning brown, it means you need to turn the heat down.