Newbie question.

I was under the impression that stainless steel pans where not adapted to things that tend to stick or attach.

For this (specially the eggs), I bought one of those pans with "stone" that are "naturally" anti-adhesive (because I want to avoid Teflon and co).

When I read that your eggs "slid right out", I ask myself "what did I miss".

What is the best choice for cooking stuff that stick ?

They did it with other units of measure. Distance, mass, money, etc. It is still used in Europe and called the metric system.