

Help with Fried Eggs
So I can do scrambled eggs perfectly but fried eggs continue to get me.
What is the difference?
My steps for perfect scrambled eggs:
Hot pan, medium-low heat (4.5/10) on gas stove until splashed water beads up without any steaming off/sizzling.
Decrease heat to minimum (because eggs don't require a ton of energy to cook, the pan's retained heat is enough).
coat the bottom of the pan with olive oil, add a sliver of butter.
Gently pour the scrambled eggs in the pan, gently beating or whisking the eggs still in the bowl as they are poured.
After about a minute or so of waiting, use a silicon or wooden spatula or spoon or really anything, start turning the eggs until desired cook.
This process results in a mirro-clean steel pan because the starting temp is perfect and the eggs do not stick.
Why does this not work with fried eggs? I have tried keeping the temperature up higher than minimum and this tends to just burn one side of the eggs rather than keep it non-stick.
I'm wondering if it's really just that I'm not using enough oil? I used about 1-1.5 tablespoons of oil plus some butter on this job. Eggs are cooked okay but obviously they came out a mess and there was still sticking.
Help!