I have a ceramic-coated pan too, and always treated it with care (plastic utensils, no overheating, etc.) It failed too, after some time (I think I've had it for 9 months now, and used frequently).
Unlike a failed Teflon pan, it does not look or feel any different. But while at the beginning it was superslick, with everything gliding right off it in a fluid motion, now it is only moderately non-stick. I can still use it as normal, including for such problematic cases as omelets. But if I fry without fat, I need a spatula to dislodge the omelet from the surface. In contrast, when I bought it it was like polished ice. It is still more non-stick than, say, enamelled or seasoned iron, and definitely better than stainless steel. But it isn't as good as a good-quality PTFE.
If the non-stickness keeps at this level, I still think that it makes sense to buy it, if you have the money. They are expensive, especially the brand-name ones, but can give you nice, even heating. While they will give you less non-stick performance, they are more robust than PTFE - metal utensils don't damage them, they don't overheat as easily - and I found the non-stickiness sufficient. The nice thing about them is that the quality ones aren't thin aluminium, mine has a 10 mm sandwiched steel bottom - you don't get this in PTFE. So they can be used for applications impossible with PTFE, and will give you a better heating in the cases where PTFE would have worked.
On the other hand, you can decide to go traditional, with a combination of PTFEs for the sticky applications and iron or steel for everything else. It will probably give you a better tool for the stickies, as long as the PTFE coating itself doesn't fail through accidental overheating. It is up to you which style you prefer, but the ceramics aren't the panacea they are touted as.
There are two parts to this question, the stated part, and the unstated "are you really frying an egg if there is no oil?"
For the first part, most manufacturers of non-stick pans claim that their product makes oil unnecessary, and generally I've found that to be true. A little oil helps, but "necessary" might be a stretch.
To maximize your non-stickyness of a non-stick pan, you should always preheat the pan before adding the food, at least to 250F or so. Preheating causes the teflon to expand a bit, closing up pores and micro-scratches in the surface.
It is also common for oils from the past to form a polymerized layer on top of the teflon, making the pan more sticky. This is actually worse when you use aerosol spray oils, because the tiny droplets hit the pan and very quickly polymerize to form a slightly sticky layer. This layer is similar to the one you intentionally create when seasoning a cast iron pan, but in this case it is not helpful. All-Clad recommends periodically cleaning teflon pans with a light scrub of baking soda and water to remove that coating of oil. It should bring back the maximum slippery of your teflon.
When cooking protein-rich foods, you can also minimize sticking by letting the food cook a bit before attempting to move it. The loose, floppy denatured proteins in an egg are extremely sticky, but when they coagulate (set) from cooking, they become less sticky. It may seem impossibly sticky at first, but may release on it's own after a minute of cooking.
As to the second, unstated part, oil provides flavor, and is also a heat-transfer vehicle. When the food is on the pan, if you looked at it with a microscope only a small portion of the food is actually in contact with the pan. Those areas will get heated more, and other areas will get heated less. A little oil fills those gaps, causing more even thermal contact, which allows fried food to fry, rather than just get burned in some areas.
It is really a matter of taste whether the flavor of the oil and the way that it changes the texture of the food is appealing to your boyfriend. I wouldn't like it without any oil, but if he does, well, so be it. If he doesn't really like the taste, but is concerned about health, I'd suggest using a little olive oil - it has no cholesterol, is low in saturated fats, and has a good flavor. Different than butter, but still very enjoyable.
Best Answer
The big thing that you you are going to see cooking in regular pans vs. non-stick is the addition of pan sauces to your table. It is almost impossible to get a pan sauce out of the non-sticks because they prevent the formation of fond in the pan. As for stick in a regular pan, it is not much of a concern for most items, but there are a few things that non-stick are invaluable for so I generally keep a cheap non-stick around for those. (Talking cepes and eggs, mostly) The biggest trick with regular pans is learning to stop messing with your food while it cooks. You want to let it form that crust which as a by-product will help prevent sticking. Also, you will find that you start at a higher tempature when cooking with regular pans.