If you cannot cook eggs that do not stick in stainless steel you are doing it wrong. I never have an issue. Over easy, non-stick, every time.

The trick I found is to take the pan off the heat after the droplets start jumping and add a bunch of butter and then add the eggs and put it back on low heat.

Yep! And I don't even bother taking it off or lowering the heat! As soon as the water drops bounce, I throw everything in the pan and it works every time. I make sunny side up and scrambled (and poached, but obviously that doesn't apply here).