I fried some this afternoon: - hot pan - high smoke point oil - high heat - hot oil - move it once it’s got the brown crust I’ve made scrambled eggs in it

I fried some this afternoon: - hot pan - high smoke point oil - high heat - hot oil - move it once it’s got the brown crust I’ve made scrambled eggs in it before too but these were the things I did today and I’m not expert enough to minimize them without experimentation. I frequently eat eggs and don’t have much trouble.