The secret to really creamy eggs is to use 2 teaspoons of cream of tartar on the pan before you begin the creation of the eggs. The best way that I've found to apply the cream of tartar is with a coal spatula. You can rub the cream of tartar into the pan with the spatula in the cabinet under the sink to reduce the chance of the sunlight or gama rays interfering with the adhesion process. After that, your pan should be good for at least 60-70 years of making eggs! Unfortunately, if you make anything else in the pan, it will ruin the "seasoning" I believe it is called, and you'll need to do it again. But believe me, the eggs are well worth the effort! Especially helpful when making a chicken based egg as they tend to have the lowest protein levels.