I use cast iron skillets for eggs, fried, omelettes, even scrambled.

A well-seasoned pan at the right temp with a bit of butter or ghee and my eggs basically don’t stick. I use a silicon spatula.

I won’t lie: it takes a bit more care than a Teflon pan, but I ditched my Teflon pots and pans years ago and haven’t looked back. Everything in my kitchen is cast iron, stainless, ceramic or glass.