It's useful to know that "stirring" achieves two distinct things. One is moving the more-cooked parts which are on the bottom, closest to the where the pan generates heat, so that the goopy parts get a turn close to the heat. The other is getting tactile feedback on whether to turn the heat down: if the cooked parts feel like they stick to the pan, you should turn the heat down.

Another useful thing to know is that you will need to execute the whole process at least once and probably several times, and the first time you judge the result acceptable by taste, mouthfeel and look, you should record the various sensations experienced during cooking as a "reference implementation": treat deviations from this reference experience as signs that the outcome might be different. For instance, how sticky the cooked eggs are supposed to feel before you want to turn down the heat is evaluated relative to the reference.

Step 39 is under-described, too. There are things like allowing the eggs to cool a little, for instance, which are worth mentioning.