I switched to enamel non-stick pans and iron pans, and for me eggs work best when cooked with lard instead of vegetable oil. Lard went somewhat out of favor but i find it better for pan cooking than oil: probably due to the higher viscosity it creates a stabler lubrication film that doesn't break down as easily as that of cooking oil. Works even with stainless steel pans. Downside: different "lard" taste and the grease is harder to wash off your hands.