Yeah warm up the eggs and let the butter cook long enough that it sizzles and stops - that's the water in the butter flashing to steam. Below that the pan isn't quite hot enough. You can work with it but that "flash to steam" process means the butter has crossed over from "poach the egg" to "fry the egg." Also try sliding the pan back'n'forth under the egg to discourage it from sticking - it'll sorta "roll" a cooked layer of egg on top of the butter. That lamson sharp spatula and a steel pan (or enamelware) come in handy with scrambled eggs - get the butter hot, hit it with eggs, then scrape with the back of the spatula through the center. This'll keep eggs loose. Butter is great to cook in until it smokes - brown butter is yummy but you gotta jump on it because it becomes black butter with a quickness. these egg tips brought to you by a second bachelorhood in North Hollywood