I do fried and over-easy in my stainless all the time. My procedure: 1. heat empty stainless over med-high flame until a drop of water scatters and glides over

I do fried and over-easy in my stainless all the time. My procedure: 1. heat empty stainless over med-high flame until a drop of water scatters and glides over the whole surface (leidenfrost). It should look like beads of mercury. 2. drop to a med flame, add a bit of oil (avacodo, ghee, ....). If you're going to a lower temp oil (butter, olive, ...) drop the flame even lower and let the pan cool for a minute before adding. 3. crack eggs into the pan, and don't touch them until there's a bit of fried edge 4a. if you want over-easy, turn the flame off well before you flip, and let the residual heat cook the top. 4b. alternatively, cover the pan with a pot lid to steam the tops. If they stick, a little bit of extra oil, or a few drops of water on the edge can help release.