For anything that has some level of moisture in it or is completely wet like eggs, you want the pan hot enough to show the Leidenfrost effect. Then you add an a

For anything that has some level of moisture in it or is completely wet like eggs, you want the pan hot enough to show the Leidenfrost effect. Then you add an adequate amount of fat and crucially, the fat should also be allowed to preheat after you add it, until it's shimmering and maybe even has wisps of steam rising from it, for fats like olive oil and butter, which have some water content. You know how people sometimes say "the first pancake never turns out right" or similar things? That's because the pan isn't preheated enough yet. More food sticks because of too low heat, than because of too high heat, unless you turn your pan to really scorchingly high.