I think I must be very, very picky about my eggs (well, I know that I am..). I like the whites just-so, the yolk heated, but not cooked, and perfectly runny, the egg only flipped one time, etc, etc, and on and on and on. 
Any imperfect fried eggs get fed to the dog. Every time.
It's hard to get that sort of pickiness with cast iron.
And mine is very well seasoned. It was my great-grandmother's before it was mine. It is slick and black. We once figured out that it was from the 40s. That's a lot of years of frying chicken and cornbread.
And, it does scrambled eggs just fine.
So, some of this depends on how perfect you want your eggs to look.
Any imperfect fried eggs get fed to the dog. Every time.It's hard to get that sort of pickiness with cast iron.
And mine is very well seasoned. It was my great-grandmother's before it was mine. It is slick and black. We once figured out that it was from the 40s. That's a lot of years of frying chicken and cornbread.
And, it does scrambled eggs just fine.So, some of this depends on how perfect you want your eggs to look.
I'll throw in my points... I SWEAR by LARD. Pork fat is the VERY VERY VERY best fat for seasoning a cast iron pan. Coconut oil second. Butter third. IME, anyway. Palm oil shortening might be good as well, but I've not tried it. I wouldn't even bother with other oils... Saturated fat is where it's at. Most vegetable oils get thick and gummy, not thin and slick. Who ever said to go on bacon frying spree had it right... That is the lazy man's seasoning practice there. 
) that is more likely to stick. Room temp eggs stick less than cold. And I don't know if you have ever seen the old school directions for how to fry an egg, but they would basically swim the egg in fat and spoon the hot oil over the top to set it. I flip, personally, but still like a good healthy layer or fat in my fan... My eggs float right onto my spatula... Tilt the pan towards your spatula. Scrambled is different... I pour the prescrambled eggs into a moderately hot and oiled pan, let it sit 15 seconds or so, slide/scrape the spatula over the bottom of the pan pushing the cooked portion into a pile of sorts, keeping it moving... this allows the runny stuff to spill into the pan. When most of the runny stuff is done, I flip the big pile of cooked to set the runny stuff on top. Turn off your heat(cast iron holds a lot) and chop up the big fluffy pile of scrambleds. This takes all of two, possibly three, minutes for a dozen eggs. It would be probably thirty seconds for two or three eggs. Don't have your heat too high and don't over cook your eggs... Your eggs will taste better and your pan won't get so gunked up.
It took a lot of scrubbing off screwed up gummy seasons, rubbing out the rust, smoky kitchen, cursed scrambled eggs to get my pan to it's silky black duck-like shine. And yes, I CAN make pancakes without adding fat to the pan. But it took my three years of fiddling around to get my season right. Good luck and don't give up!
