Viking 13-Piece Tri-Ply Cookware Set $149.81

I've been looking for a good thin blade metal spatula and a good silicone one - links would be wonderful. Thanks in advance.

Who fries eggs in a SS pan? Buy yourself a nice cast iron pan to make the best eggs.

As far as these pans go, I bought a similar version (Members Mark) from Sam's 15+ years ago and still using them today. Only thing is the one pot's (used the most) handle has the slightest movement. I need to peen the rivets and that should fix it. Costco had a 10 piece 5-ply for $169.99 ($199.99 - $30 coupon) over the holiday. Bought them but have not used them yet. Judging by the weight and feel, they are going to be awesome.

If you are going to get another pan to fry eggs, might as well just get a cheap nonstick or ceramic pan that you will throw away every 2-3 years. Cast iron will stick too if you are not careful (and has its own rules for caring).

Why would I buy a non-stick pan ($25) every 2-3 years and not spend less just once and have it a lifetime? A properly seasoned cast iron pan will not stick.

Who fries eggs in a SS pan? Buy yourself a nice cast iron pan to make the best eggs.

As far as these pans go, I bought a similar version (Members Mark) from Sam's 15+ years ago and still using them today. Only thing is the one pot's (used the most) handle has the slightest movement. I need to peen the rivets and that should fix it. Costco had a 10 piece 5-ply for $169.99 ($199.99 - $30 coupon) over the holiday. Bought them but have not used them yet. Judging by the weight and feel, they are going to be awesome.

"properly seasoned", which some would say the same for a SS pan. I am just saying if you are going through the effort of getting another pan to cook things like eggs, might as well make it something idiot proof. You can get nonstick pans for like $15. Plus it will be lighter than cast iron in case you want to flip your omelette, etc. If the pan is truly for only making eggs (which you never need very high heat), there is no reason a nonstick or ceramic pan won't last well beyond 2-3 years.

I have the same set from Costco. I love them, however the big saute pan has warped, as many others have also reported. I have a gas range though so doesn't bother me at all.

The trick to frying an egg is not cooking spray or using higher temperatures. Coming from this serious hobby cook (with some professional cooking experience) and ~15 years primarily cooking on clad stainless steel. Trick to cooking a fried egg or omelette on SS is this:

1. Thoroughly preheating a pan long enough (rough rule of thumb is when you add a dash of water and the water droplets dance across the surface)

2. Just need a little bit of regular oil, but lift and angle the pan around so it's mostly coated evenly, at least over a large enough area where you're cooking the egg(s), or be more thorough if you're cooking an omelette. (If you're using butter for better flavor but also with a hotter pan to achieve crispier more browned eggs, mix with a bit of oil since butter has a low smoke point, unless you're using ghee/clarified butter)

3. Important part that no one has gotten close to mentioning yet: DON'T try to immediately move it to stop it from sticking, this will backfire. Let it stick and cook for a bit and when it cooks enough, the proteins will undergo change at the chemical structural level that it will start to naturally release from the pan with a little nudging from a spatula. Use one with a thin blade that can get under, steel or thin tapered edge silicone is my preference, not wood (not thin enough) or nylon (not enough heat resistance). This same principle applies to searing meat.

If you're scrambling eggs, above point #3 doesn't apply very well since you're moving the eggs frequently. Instead make your life easier by keeping a decent non stick around just for delicate jobs like this (also some fish) or use a well-seasoned cast iron pan.

Do you lower the heat after the water beads and you add the eggs? I haven't been able to consistently get my ss pan to fry an egg without either sticking or burning even with the water beading trick. I find that if I leave the heat on med / med-high when I add the eggs, the eggs may not stick but my pan overheats, turns brown, and smokes a bit -- which is a pain to clean. Usually if I lower to heat after the water beads to med-low I end up getting sticky eggs regardless if I don't move the eggs.

Perhaps it might be because sometimes I try to cook 2 or 3 eggs at a time in the same pan which might be a no no?

First off you are not getting a decent non-stick pan for $15, you will need to pay double if not more for a decent one. Again why would I pay $15+ for a non-stick pan coated with chemicals that will need replaced in a year ($15 you get what you pay for) when for that same money I can buy a cast iron pan that will last me a lifetime. Seasoning a cast iron pan is easy, a little oil and a hot oven is all you need. Afterwards, it won't stick. Care is just as easy. A little water to clean and dry it off before you put it away, that's it. You don't even need to use soap, though some people do.
I agree with you that cast iron is heavy and not ideal from flipping an omelette but most people don't have the skills to flip an omelette with the pan only (no spatula) without said omelette hitting the floor.
Also you can do things in a cast iron pan that your non-stick throw away pan could never match. You want to sear a steak or how about some smash stile burgers, no problem? As for cleaning up noshing could be easier, some water and wipe it clean, If you do not have a cast irn pan, get one and see how great it is.

Again, everything you described with seasoning will pertain to a SS pan also, so what's the point? Seriously, you are the first person I have ever heard of recommending a cast iron to compliment SS to cook eggs. Everyone else recommends a cheap nonstick pan. And yes, you can get a name brand nonstick for $15 that's more than good enough to cook eggs:
https://www.walmart.com/ip/T-fal-.../801047864 [walmart.com]
It will last you quite a long time if all you will do is cook eggs at no more than medium heat (you shouldn't need higher for eggs), don't use metal utensils (shouldn't need with eggs) and especially if you are washing it without soap (like you are doing with your cast iron).

And yes, I have cast iron (Staub) and I know its benefit, but I would never use it for eggs when i have a nonstick pan for that. For searing meat, I use SS or cast iron, depending on what it is.

But hey, you do you.

Kids wanted dippy egg sandwiches for dinner tonight. I actually thought about this thread. I took out two small cast iron pans (older than me), one for the eggs and another for the Canadian bacon. A little butter in the pan, eggs came out perfect without sticking. Clean up was a few seconds. Like I said above I will not use a pan sprayed with a chemical to make it non-stick when what has worked for hundreds of years still works today and for me is better.

It was a serious question man