Teflon, ceramic, whatever, the proper way to fry or scramble an egg is either in bacon or sausage grease, or butter. Lots of it.
My opinion.
Well, I can't disagree with you there, but I couldn't get the egg to stay on top of the grease. In testing, the egg didn't stick dry.
I guess, just melt the grease or butter and pour it on the eggs before serving.
My next trick was a three egg omelet. I sauteed up some onions and green peppers, added the beaten eggs. As I swirled the skillet, the whole omlet circled around totally freed. It didn't stick for a second.
With one motion I flipped the entire omlet and cooked the other side. I added cheese and was able to fold it twice to fit on the plate.
Served it up with bacon and grits.
Yeah boy!