Frying eggs advice
I have recently gotten more into using my stainless for everything, and thought I had mastered fried eggs. Preheat pan until it's hot (about 7 mins on my rings), add oil, wait 30 secs, add eggs. I did this just yesterday and it worked out perfectly.
However, today i tried cooking bacon and then adding the eggs to cook in the leftover fat, but it didn't quite work. I started the bacon in a cold pan to render out some of the fat. This worked well and the bacon didn't stick at all. But the fat seemed to melt out and then kind of burn into the pan before the bacon fully cooked. Was the heat too high maybe? When i added my eggs, i added some oil and then cracked them in, but they just seemed to stick a bit and leave bits behind on the pan. Still managed to get them off intact, but there was a lot of egg left behind.
Does anyone have any advice on how to deal with this? Is it just that the pan was too hot because it was on the heat for longer than when i usually do eggs?
Thanks