Seriously, the single time I've made eggs work without having a layer of stuck egg at the end, in cast iron, was on this immaculately-maintained ancient cast iron pan in an AiBnB on a Mennonite farm, and even that only worked because I cooked them in a bunch of sausage grease, probably amounting to 10x the fat I use in teflon (butter, in that case).

But, I usually make scrambled, and you need tight, lowish temp control for those, which is one thing teflon really excels at (cast iron and stainless need higher temps to prevent sticking)

Try carbon steel, it’s much less sticky