Scrambled Eggs in a stainless steel pan

Starting out with a "clean" stainless steel pan.  The sooner you treat your stainless steel pan like cast iron, the easier it would perform for you (meaning don't use soap when you can prevent it, We have one of those stainless steel pot scrubbers, and use it with, really hot water. But at times I may drop it in the dishwasher. Today, my pan was clean straight out of the dishwasher and it still performed perfectly.

Place your stainless steel pan on your burner and switch it to high. Enable your pan to heat up so you can place your hand over it and feel the heat.  It will just take around 1 minute, depending on your stove.

Add your fat (cool, cold, or room temperature is all totally correct) I use butter much of the time, because Butter is great, but Ghee, Lard, Tallow, Bacon Grease works just as well.

If  your fat sizzles a lot or browns quickly turn your heat down. Allow your fat to melt, heat up to a nice pan coat. The fat is supposed jump a little in the pan, but not to the point it is jumping out!

Put in your eggs they'll sizzle again, but you don't want them to brown. Adjust your temperature, just a light, nice sizzle is what your looking for.  Then move to scrambling your eggs, until they are done to your liking.