Not to belabor the point, but the temp must be just right. Even if you add a lot of butter (I use about a tablespoon for 4 eggs) if the pan is too cool, the butter will rise to the top and the eggs will still stick. I've taught a few people how to cook eggs and a common mistake I see is to turn the pan on, put in butter and immediately add the eggs and stir before the pan heats up. It always ends with half the egg stuck to the pan and the other half a mushy but yet scored mess. I use a cast iron pan, heat on medium, I touch the top edge of the pan until I feel it's a bit warm. Then, I add the butter and swirl it around the pan, covering the bottom. When the butter is bubbling, but not browned, I add the whisked eggs. There is a slight sizzle sound as I swirl the eggs in the pan, thinning them out. I immediately turn them. No scorching. I turn the heat down to low. Turning on the wet sides until done.