I'm with Rob Babcock. I'm assuming this is a SS fry pan, or SS saucier with sloping sides. I read many moons ago that SS must be pre-heated, but not to the point of browning or burning butter. The fat is added once the metal is hot and kept at a medium heat throughout the cooking process. The eggs are dropped in and cooked as desired.
Of course to attain perfect sunny-side up, or what I like to call pink-eyed eggs, for the pink membrane that is achieved over the yolk, I don't flip them at all. Rather, I place 2 tbs. of water into the pan after the whites are most of the way set, cover, and cook for about 20 to 30 more seconds. The water also helps loosen the egg from the pan, but isn't necessary if the cooking technique is done properly.
Oh, and I am careful to salt only the egg, not the pan.
What say you, Michael the Man?
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