You already got the hot pan bit, but I’ll give you something to look for - you want the egg to immediately start bubbling on the bottom when it hits the pan.
I personally use butter instead of oil, but any fat will keep the egg from sticking. Any pan should do fine, but if you’re using stainless a bit more fat is probably a good idea. Things seem to stick the most to stainless pans in my experience.
As for the top of the egg, you can either give it a flip and cook the other side for a short while (aka over easy) or use a lid. You don’t have to use a lid, but it makes it a lot easier. If you’re going the lid route toss a teaspoon or two of water in the pan before you cover it.