Two things, no oil as others have suggested but also frying eggs does not require a very high temperature, around 150 Celsius and your eggs don’t look particularly browned (which is how I prefer them too) so you aren’t exercising the Maillard reaction, which generates the PM2.5. Try again with browning a fatty cut of beef or pork steak in oil which require higher temperatures where lots of browning is occurring and you are also closer to the smoke point of the oil.

I used oil but not a lot. I didn't know about the Maillard reaction, and this is good info. Thank you, and I'll do this for next time. I want to figure out an easy way to make PM2.5 to test my air purifier.