I have used tin, silver, stainless and even nickel lined pans. I cook eggs in copper lined with stainless with no problem, including scrambled eggs. I don’t know what I am doing right. I do preheat the pan, before adding the oil, or butter, but I do not use an excessive amount. Then I turn the heat way down, maybe 50%.
I prefer copper to be 2 mm thick, or more, but I have even used a small copper gratin pan to cook eggs in. I also have cooked eggs in silver lined copper, with no problem. Again if I don’t preheat the pan, it might stick. I have never cooked an egg in tin, as most of my fry pans are stainless or silver lined.
