That will just never happen on new cast iron. Old stuff was machined smooth from the factory, new stuff has a texture on par with sandpaper. Unless you intend to take a dremel tool or whatever to your new cast iron before you begin using it, you're just not going to get a surface comparable to a Teflon pan without years of use to build up a layer of seasoning that smooths out the castings peaks and valleys.

I've got a newish, rough Lodge and a vintage smooth Wagner that I both stripped and reseasoned (with just Canola oil. This flaxseed method is overkill IMO). The Wagner can cook eggs like teflon; the Lodge, even after two years of heavy use is still pretty rough for eggs, its nonstick enough for most other foods.

Cast iron is nice and I prefer it for its properties besides the nonstick abiluty, but for the casual home cook making eggs, Teflon is pretty foolproof.