Hi, New Guy! You are probably not doing anything wrong - you've just got a new skillet that hasn't learned yet how to conduct itself in the better circles. I'm not familiar w/Wolfgang Puck pots and pans, but if your skillet is ovenproof, including the handles,
you can season it as if it were made of cast iron. Otherwise, get yourself a can of Crisco butter spray and spray your skillet generously before breaking the eggs into it. Since I've begun doing this in my own oh-so-stick little skillet, I've even learned how to flip eggs over easy without a spatula. (And BOY, do I think I'm the hot stuff!!
) Anyway, give it a try and let us know what happens.
PS Crisco butter spray tastes--to me, anyway--exactly like unsalted butter. Makes me feel (almost) like I'm back on the family farm, cooking with all that fresh milk, butter, cream . . .
PPS For over easy, I also spray the top of each egg right after it goes in the pan.