Well done!
I forgot to add “post pics” so we can get all the comments about “I never let my cat outdoors” and “what did the cat expect, wearing that skimpy collar?”
Regards,
Shodan
PS - if cats evolved from wild cats, why are there still wildcats?
I love my cast irons, but, for eggs, get yourself a nice Teflon egg pan. I mean, I do use the cast iron for eggs if I’m doing a big batch of them, but the Teflon pan is just far more versatile if you want to do something like a French omelet, or if you’re doing anything with the eggs that requires flipping, and that sort of stuff. Plus they cool down quite quickly, especially compared with cast iron, so if you need to get that pan and the eggs off that heat, you can do so. Gives you more control.
So big ups for a Teflon pan for anything requiring frying eggs.
Stuff like this is why you’re not on my ignore list. 
Ahhhh, slow cooking, without the need for a crock pot. BRILLIANT!
What about pitbulls? (Well done, sir, well done.)
Back to the OP - I find that making certain that the pan is thoroughly heated is the key. This takes longer than just turning it on the second before you’re adding the eggs. Plan on at least 10 minutes. A form of grease that handles heat, like bacon fat, versus butter which browns quickly, is also a good idea. Between those 2, you shouldn’t get much sticking.
You might look at whether you pan needs another go at seasoning. Check out methods online. If your seasoning looks intact, I wouldn’t worry about removing the layer you have now, just apply your seasoning agent and bake as instructed.
On to cleaning. For a well seasoned pan, yes, you can let it sit in the sink in some soapy water prior to washing it. I used to freak out about this myself, but tried it once and the pan survived. Now it happens when needed and the pans have sailed through.
Ok, first things first. If you are seasoning your cast iron pan correctly, that seasoning is a coating of polymerized oil that is bonded with your pan. You can scratch it off with steel wool, you can burn through it if your lunkhead of a roommate turns on the wrong burner and then takes a 2 hour nap, but dishsoap will not harm it.
In my experience, I have yet to come across the mess that boiling a quarter inch of water and scraping with a spatula on the stove, then rinsing with a scrubbie in the sink couldn’t clean up.
Tangent: I save and use old mesh fruit bags (as pictured in link below) instead of chain mail for my scrubbing. Free (sorta) and you don’t have to clean them, just toss. And you can use them on all surfaces. They work wonders on cheeeeezy messes.
Back on topic: I agree with the people calling for Teflon (or the like) above, for eggs. Unless you want to put in a lot of work and show off your seasoning job. 
Moved to Cafe Society.
A few weeks ago I rinsed a cast-iron frying pan, and then put it on a stove element to dry it. And forgot it was there. And the element was set to High, just to I could heat the pan quickly. And I went outside for a bit.
:smack:
Start again…
What kind of spices?
[quote=“QuickSilver, post:3, topic:786642”]
Here is a good tutorial on how to season and clean a cast iron pan.
That said, I’d go with a non-stick pan for frying eggs. It’s the right tool for the job.[/QUOTE]
Indeed!
I have three cast iron skillets, two are over forty years old and have never been deliberately ‘seasoned’
One of them is tiny and intended for eggs.
Eggs stick like shit to a blanket in them, everything else is fine.
My son wanted a deeper one. Bought one costing £100, heavy as - needs a fork lift truck to lift the damned thing.
Spent hours seasoning it and son promptly ruined all that.
It’s a bit of a trial to clean (I don’t use it but generally get the job of cleaning it 
)
Eggs always go in non-stick pans!
Serves four?. Are you deliberately trying to stir up controversy???
When I want to eat cat, there’s no WAY I’m sharing with three other people.
You forgot to mention that your cat’s name is Buckeye.
Too late.
.
So you are afraid the others would grab your pussy?
Regards,
Shodan
More Fat in the pan.
no, more than that.
seriously I cook eggs in cast iron all the time, but it takes a lot of fat to keep things slippery and scrambled eggs are the worst because you are stirring them up and absorbing all the fat.
scrambled = teflon
fried = cast iron.
I don’t even wash mine – I just cook in the patina of whatever was in there before. Maybe every few weeks, if I make a bad mess of something, I scrub it with a plastic scrubber or a credit card. But I use a metal spatula when cooking in it, which scrapes food off the bottom prtetty well. From time to time, it inexplicably starts to stick, so I reseason it.
Therein lies the enigma of cast-iron worship, in my view.
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Monday, you cook a fish in your pan. Tuesday, you cook a delicate omelette aux fines herbes. Which is gonna taste like old fish.
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Do you keep this pan in a locked safe? Because otherwise it sounds like an excellent attractant for roaches, ants, mice, and whatever other vermin lives in your biosphere.
I own well-seasoned 8- and 14-inch Lodge skillets. Which get very little use, because my pan-fried chicken, schnitzels, etc., attain a far better crust when I use a stainless All-Clad skillet – and my skillet cornbread is far less likely to stick to the pan when I use ditto. And the cleanup is a lot easier. And it can drip-dry instead of being wiped dry and put away.
My cornbread has never stuck to my cast-iron frying pan. Cleanup is a wipe with a paper towel.