The user is experiencing difficulty making eggs that don't stick to their pan, particularly when trying to learn French omelette techniques. They've experimented with different pan temperatures, finding that at high heat, butter browns immediately, but eggs don't stick, while at lower heat where butter doesn't brown, eggs stick. Two instructional videos provided conflicting advice on starting temperatures, one suggesting low heat and the other medium, both resulting in sticking. Attempts to achieve the Leidenfrost effect and then lower the heat also proved unsuccessful and time-consuming. The user observes professional chefs using pans that appear non-stick, questioning if stainless steel and cast iron are better suited for high heat rather than lower temperatures. They are seeking a solution to prevent eggs from sticking while achieving a proper cook. The provided video links are for French omelette recipes. This suggests the user is trying to replicate specific culinary techniques. Their current methods are not yielding the desired results for a non-stick omelette. The core problem seems to be finding the optimal heat and pan combination for delicate egg cooking. They are also curious about specialized pans used by professionals.