I have to agree with those who disagree. Although I don't use them for eggs, they are the best for frying or pan roasting meats. I have only 2, one is a 10" Kitchen Aid saute pan that came as a "free" gift with my Pro 600 food processor, and the other one is a cheap 12" deep sided Simply Calphalon with a disk bottom. I use both quite often. I also have a couple of nonstick in the same sizes which are used for different things.
Generally, if food sticks, the problem is with the technique, not the pan. One of the biggest revelations in my cooking education was learning the art of deglazing and making pan sauces. Failing to salvage all of that wonderful flavor left behind after the meat is removed has become an unforgivable sin for me. You never really get that with a nonstick pan.