OK, I'm going against what others have suggested by saying this.
I'm assuming the pan is stainless steel with either an aluminum or copper bottom or lining sandwiched between the stainless steel.
Your pan is probably too hot. Keep the heat lower than you normally use it. I wouldn't go above a medium heat setting. Be generous with the oil.
It's essential that the pan be absolutely clean and smooth. If you had boiled any water in it, chances are there's a mineral coating in the pan that will cause the eggs and other foods to stick. You need to wash and polish the surface using a stainless steel cleaner such as Bar Keepers Friend, Cameo, or any similar none or low abrasive powder cleaner.
There is no need to season stainless steel pans. In fact, seasoning and stainless steel just don't go together. It is, however, essential that the pans are absolutely clean and smooth.