Sure, that’s a generalized explanation but you can use a stainless steel pan in several other ways, for example boiling pasta. But if you want it to be non-stick like OP asked that’s the way. And sure, you don’t need to rely on the Leidenfrost effect, you can use a surface thermometer or after you’ve used the same pan enough just your feeling of it, but for a generalized way to tell people how to measure the temperature it’s a great marker.

BTW, I make my eggs over easy using that exact same set of steps, so it absolutely can be done. In fact if you don’t do that the egg will stick to the pan and you won’t be able to flip it, and if you can’t flip it it’s not over. Also if the pan is not hot enough the yolk will cook, the pan needs to be hot enough to sear it and cook it on the outside without giving time to cook the inside thoroughly.

The more I think about this, the worse that example looks. The steps I outlined are exactly what’s needed to make an over easy egg on a stainless steel pan.