Has anyone mastered the stainless steel fried egg?

I’m talking gooey yoke, not over cooked at the bottom of the yoke but still getting that amazing crispy, crusty under carriage (sounds gross but that’s the delicious part haha). I think I have managed it once.

But for the last few months I have tried every single day to master it. I have a shitty induction burner but here is my egg routine. Wake up, take eggs out of fridge (apparently you have to do this in America which sucks as an Englishman who is used to cupboard eggs!). I have a stainless steel all clad pan that I put on the stove set to 3.5, I’ve been using egg ring molds so they go on the pan as well. I go shower and get ready for about 25 minutes, then come back. Pour in a good amount of veg oil so it has a little puddle of oil to float on, swish around the egg rings so they get coated in oil, then put my eggs in and turn down to 2 and wait until they look good.

Then this is the tricky part. Scooping them with a spatula without the crunchy underside getting stuck to the pan. How do I do this part properly?! Anyone?! Bueller??

Edit: I am LOOVING the moral outrage from everyone who probably eats out at wasteful restaurants (a terrible industry for energy usage, materials wastage, food wastage), orders takeout from places that give you 5 packets of plastic cutlery, plastic straws, styrofoam boxes, drives to work everyday, picks up their Starbucks, cooks 2-3 times a day, drives a big truck/suvetc etc. you guys need to chill and hop off of your high judgmental horses for a minute. This is the one thing I cook a day unless I am oven cooking chicken in bulk which I meal prep with cold salad that I make ahead each week or baking my loaves of bread once every two weeks or so. Unless you live in a tent and warm your food by the sun please kindly fuck off.

Edit 2: Literally tested it this morning seeing as everyone is pitching a shit-fit. For my normal egg cooking temp (medium) my pan is still not giving me the leidenfrost temp until about 18-20 minutes but it’s still sizzling and not really fully beading up and I’m watching it clock on and off every 5-10 seconds so I’m thinking my stove has some broken component or something.

Edit 3: I did it more or less! Think my stove is shit at medium-low heat, but really good at high. So might be fucked or just a crappy stove. Anywho, eggs at room temp, pan heated at high for 2-3 minutes, plenty of veg oil after preheating at high, drop down to medium low, add eggs, they were a little aggressively cooking at first so I took them off the heat for about 30 seconds, back on at heat setting 2, after they looked decent they lifted off pretty easily. Thanks to all who actually answered the question instead of being critical weirdos. You helped me save my precious electricity than those assholes!