I eat two eggs, preferably over easy, for breakfast almost everyday. I bought a green pan this summer and I am struggling with perfecting my eggs. The pan has several rules: 1. No spray oil, which causes a residue build up. So I purchased an oil mister, which I filled with grape seed oil. 2. Put the fat in the pan while the pan is cold, not hot. I don't like any color on my eggs nor do I like any clear jiggly parts, truly over easy. The problems I am having are the pan is too cold and the eggs stick to it, the pan is too hot and overcooks or browns the eggs, the eggs do not cook through, sometimes a combination of the three. I find if I use butterI am more able to cook the eggs to my liking, that said I don't always want butter, the flavor can overpower the eggs. Your thoughts appreciated.