If you don't mind using a moderately high amount of fat (~1.5 tbsp for 4-5 eggs), stainless is perfectly fine for eggs. If you start with med-high heat be sure to drop it down relatively quickly. Or fry on medium to med-low heat the whole way through. For whatever reason beaten eggs seem to stick even less (basically not at all) so omelets and scrambled eggs are my go-to. I've gotten my technique down so I can flip my omelets with the stainless pan, no spatula required.