Butter starts browning at 266. Most oil smoke points are below 375. You are heating your pan to the point your fats are blackening to cook eggs? Cooks illustrated even refers to 250 as an acceptable temp for omelette and 350 as “egg toughening”.
There's more to the Leidenfrost Effect's impact on the cooking eggs than just the temperature. For the TL;DR version, watch the Myth Buster's take[1] on how you can put your hand into molten lead and not get burned.
https://www.cooksillustrated.com/how_tos/5454-preheat-your-o...