Has anyone mastered the stainless steel fried egg?

Has anyone cracked the code for cooking the perfect fried egg in a stainless steel pan? I’m aiming for that gooey yolk—without the bottom turning overcooked—while still achieving that delightful crispy crust (which sounds unappetizing but is truly delicious, haha). I think I succeeded just once!

For the past few months, I’ve made it my mission to master this technique. My setup isn’t ideal; I have a subpar induction burner, but here’s my routine: I wake up and take the eggs out of the fridge (apparently that’s a must in the U.S., which is quite an adjustment for an Englishman used to pantry-stored eggs!). I use my stainless steel All-Clad pan, setting the burner to 3.5, and I’ve been employing egg ring molds as well. Then I hop in the shower for about 25 minutes, and when I return, I pour in a generous amount of vegetable oil, ensuring there’s enough to create a little puddle. I make sure the egg rings are well-coated and crack my eggs into the pan, lowering the heat to 2 and waiting for them to reach that perfect stage.

Here’s where it gets tricky: how do I scoop them off the pan without the crispy underside sticking? Any tips would be appreciated! Bueller?

Edit: I’m really enjoying the moral outrage from those who probably eat out at wasteful restaurants (a terrible industry for energy and material waste), order takeout with heaps of plastic utensils and styrofoam containers, and drive big SUVs. Seriously, everyone needs to chill and step down from their judgmental pedestals for a second. I typically cook just this one thing a day, unless I’m prepping chicken in the oven or baking bread every couple of weeks. Unless you’re living off the grid and cooking with solar power, please spare me the judgment!

Edit 2: Just tested things out this morning after all the reactions. My usual cooking temp isn’t reaching the Leidenfrost stage until around 18-20 minutes, and while it’s still sizzling, it’s not quite beading up. I suspect there’s something off with my stove.

Edit 3: I did it, more or less! It seems my stove struggles at medium-low but works fine on high. I guess it’s either malfunctioning or just not the best model. Anyway, I left the eggs at room temperature, heated the pan on high for 2-3 minutes, then added plenty of veggie oil after preheating. Then I dropped the heat to medium-low and added the eggs. They cooked a bit too aggressively at first, so I removed them from the heat for about 30 seconds, then returned them at setting 2. Once they looked decent, they lifted off the pan with ease. Thanks to everyone who actually offered helpful suggestions instead of being overly critical. You helped me make the most of my precious electricity, unlike those overzealous critics!