This is how you cook with stainless. Get a high smoke point oil, get the pan and oil plenty hot, the put the food in.

This is not, strictly speaking, true for eggs.

I’ve cooked eggs in stainless nearly every day for the last couple of decades. I can crack a few eggs in a properly prepared cold pan, and still get non stick effects, such that the food will slide right out without using a tool.

The level of heat which would require a high smoke point oil is generally much too high for cooking most styles of eggs anyway.

People should use whatever method works for them, I’m not judging, but high heat is not required for most styles of eggs.