Why Are My Scrambled Eggs Sticking to My Nonstick Pan?

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Q: I have an All-Clad, Stainless Nonstick 10" frypan. I got it with the intention of cooking without using fats/oils, however, every time I make my beloved scrambled eggs, they stick! What's up with that? 

I have a gas stove and use medium heat. I usually let the pan warm up for about 30 seconds (long enough to scramble the eggs in a bowl) then add the eggs. I wait until I see little bubbles around the edges, then start mixing the eggs, and cook until they're done. Am I not cooking with the pan in the proper way? Or is my pan defunct?

Sent by Tiffany

Editor: I find that a teensy bit of oil helps nonstick pans to be really truly nonstick, but the egg problem in your photo makes me wonder if something else is going on. Take a look at this post and see if it gives you any insight.

Readers, any other ideas?

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(Image: Tiffany)