I own a set of cheaper, but decent stainless steel pans. However, I've never gotten scrambled eggs to work without just coating the entire pan in egg. Scrambl

I own a set of cheaper, but decent stainless steel pans. However, I've never gotten scrambled eggs to work without just coating the entire pan in egg. Scrambled eggs don't play nice with high heat, and too high heat and the butter will brown or just burn. I can absolutely coat the pan with butter, and the eggs still stick. Not sure what the solution is here.