1. heat empty stainless over med-high flame until a drop of water scatters and glides over the whole surface (leidenfrost). It should look like beads of mercury.

2. drop to a med flame, add a bit of oil (avacodo, ghee, ....). If you're going to a lower temp oil (butter, olive, ...) drop the flame even lower and let the pan cool for a minute before adding.

3. crack eggs into the pan, and don't touch them until there's a bit of fried edge

4a. if you want over-easy, turn the flame off well before you flip, and let the residual heat cook the top.

4b. alternatively, cover the pan with a pot lid to steam the tops.

If they stick, a little bit of extra oil, or a few drops of water on the edge can help release.