djb - I usually use a Wagner #3 or a Griswold #5 (Gramma's old pan), both ca. 1920's, and butter to fry my eggs - bacon grease when available. Had sticking problems for quite some time until I wised up and figgered out eggs don't need anything more than low heat. Try reducing your frying temp, makes a big difference. I like runny yolks and don't like crunchy edges on the whites.