This is the best method. The oil acts as a spot seasoning and creates layer so when the butter is added the food will not stick because it has multiple layers of grease to get to the pan. I use double grease all the time and never get any sticking on stainless
I cook 4 eggs all the time, but I use a good quality nonstick pan. It’s lasted me forever practically. I always cleaned with paper towels and used plastic utensils. But I use stainless steel stuff for the other 99% of my meals.
