Absolutely. Hot pan, hot fat, let the egg set enough not to tear before you try to turn it.

At that point I could just cook in stainless steel. The hope is to not have crusty eggs imo

I don't get why it seems like people are all of a sudden talking about "crusty" eggs. I've seen it so much online in videos in just the last year. It definitely feels like some kind of fad. Eggs that have browned to the degree to which I'm seeing on YouTube would have gotten me fired at Waffle House.

That said, at Waffle House, we used carbon steel pans for eggs. There was a point where every pan would start to stick, no matter how it was heated. Those pans, we would clean with oil and salt, which is very abrasive. I'm not sure exactly what the effect was: either cleaning off accumulated dirt or filing out scratches and dings that would develop. I'm not sure because the salt should have created more scratches, but there was definitely a "worst" pan that had a deep scratch in it that always had some sticking problems.

But I don't want a crust on my eggs. I want them pale and fluffy, especially my scrambled eggs. Any brown spots on my eggs and I consider them ruined. If you tell me I won't be able to make eggs the way I prefer them in a cast iron pan, then cast iron is not for me.