Heat up pan (higher heat) until water droplets start sliding around instead of sizzling out and then add a little bit of oil. Crack the eggs and cover for a bit. When the whites are all done, scrape the eggs off the pan and they should come off mostly clean.
Comments
Eggs over-easy on steel all-clad are the bane of my existence on some mornings.
Heat up pan (higher heat) until water droplets start sliding around instead of sizzling out and then add a little bit of oil. Crack the eggs and cover for a bit. When the whites are all done, scrape the eggs off the pan and they should come off mostly clean.
Well seasoned cast iron is no problem for eggs. Keep your steel for acidic foods.