Read the WikiPedia article I linked, or watch the MythBuster's video I posted below... the water in the eggs turns instantly to steam and causes them to be buffered from the pan.
It's not magic; I use this technique when making omelettes and scrambling, but not when I'm frying eggs.
The existence of the effect does not mean that you're using it as a technique.
I googled this and this thread comes up on the first page, and the results do not show this effect being used for cooking, only for verifying temperature.
Why would you even want to do this even if it worked the way you claim? If this worked the way you did, you would be steaming the eggs. If you wanted to control temperature, you could just...lower the temperature to the proper level.
It's not magic; I use this technique when making omelettes and scrambling, but not when I'm frying eggs.