You have to preheat the pan, just like you do with steel. I make eggs almost every day in either an All-Clad D7 skillet or a Field cast iron skillet. You need

You have to preheat the pan, just like you do with steel. I make eggs almost every day in either an All-Clad D7 skillet or a Field cast iron skillet. You need to pre-heat the pan and then add fat/oil. You also should avoid high temperatures for delicate foods. I've been cooking this way for years and never have problems with eggs sticking. On my stove the burner goes to 10, I use 5-6 with a steel pan, maybe as low as 4, for eggs. After it gets hot enough (can tell by feel) I add a small pat of butter and swirl it around the pan and then set it back on the burner and wait for the butter to start to foam/bubble. Crack in your eggs, use a turner/spatula with a narrow enough edge you can get under without tearing them to flip. Easy peasy.