[jyl]

Eggs stick because they are high protein and liquid/soft. Meat is also high protein so it sticks, but then after it burns a bit (“browning”) you can pull on the meat and the browned part releases from the pan. Eggs are overdone by the time they brown, and isn’t strong enough for you to release the browned part by pulling on the rest.

Stainless steel is a pretty “sticky” surface, that is one of its strengths because food gets browned and leaves fond (browned stuck bits) on the pan that you then deglaze for a pan sauce. But that’s not so helpful for eggs.

Still, you can cook eggs just fine on stainless steel. I routinely make omelettes, fried eggs, and scrambled eggs in stainless steel pans (All-Clad and Sur La Table). Here’s how:

1. Use oil. You do not need a lot of oil, just enough to coat the whole pan bottom, smear it around w/ spatula if needed. Butter, lard, bacon grease, it all works too.
2. Use lower heat. For omelettes I use a medium-low flame, for fried eggs a fair bit under medium flame.
3. Have your pan not just clean, but also polished and slick. About 2X year, I buff the inside of my SS pans with a buffing disk and metal polish. You don’t need a mirror finish, just have it feel glassy to your fingers - but the mirror finish is cool. Then use only silicone or wood utensils. If your pans are brushed finish inside, this will help.

Or, just buy a cheap non-stick pan for eggs.