[jadams5]

Yeah, I've cooked eggs in cast iron for several years and I think a lot of the advice I see is wrong. You really have to get the pan fairly hot IMO, if they don't bubble as soon as you pour them in then I get a lot more sticking. But like you said, definitely not sear!

On my electric stove I let the pan warm up on medium heat for 5 minutes or so until the edges of the pan are good and hot, then add butter, let it almost brown for 30 seconds or so (if it burns the butter, too hot), then toss in the scrambled eggs which should immediately bubble and start cooking. Some quick stirring and you're done cooking in about 1-2 minutes for 2-6 eggs.

[yetanotherjosh]

You can find other people in this thread swearing that the problem is using too much heat, and they cook their over-easy eggs on cast iron perfectly every time using low heat for longer, etc. Cast iron care and use opinions are a special class of amazing. You can find almost everything argued almost every which way.

[tristor]

Yeah, this is crazy to me. There is no difference between carbon steel, stainless steel clad, or cast iron in this respect. You preheat the pan until it reaches Leidenfrost and add fat or oil. Every single one, it’s the same.

This has been known scientifically for almost 50 years at this point. More people should get off the Internet and read Harold McGee