[rcme]

The trick is to let the pan get to the right temperature. You don’t want it super hot, but you need it hot enough for the Leidenfrost effect. You can tell the pan is hot enough by splashing water on it. The water should not boil, but rather bead up and roll around. It takes a few minutes of heat to get the pan to this temperature. Once you reach this temp, the pan is basically nonstick as water in your food instantly vaporizes and creates a barrier between the food and your pan.

Most range levels can get to this point, even medium-low, but you need to leave the pan on the heat for some time before starting to cook.

[legitster]

Yes, I am familiar with this effect and can recreate it in my stainless steel pan. But I have yet to successfully retrieve a over-easy egg from it.

I suspect that equipment is a huge factor. My $20 stainless steel pan might not have the right surface characteristics.

[rcme]

Yes you need a thick pan. But also I would try using a lower heat.