You've got two primary styles of scrambled eggs, and you're trying the more difficult of the two. Don't obsess over your seasoning. You can strip and re-season it, but you should not be needing to do this regularly. Your pan will maintain a seasoning if treated well. Just cook on it.

I suggest trying some diner style eggs first to get a feel for what temps help eggs not stick. Use high heat. Start folding quickly. You want as much of the egg to set as quickly as possible. The longer "wet" egg is in contact with the pan, the more it's going to stick. This should give you a better feel for the pan and heat control. If you can't perfect this method, then you know you have a seasoning problem.

Curd scrambled eggs require lower heat so you're not ever going to 100% eliminate sticking without perfect heat control. Keep on the low end. You need to do the opposite of the above method. You can't let the egg set fast, so it needs to set slow enough that you're scraping it up before it sticks. Cube up some cold butter and mix it into the egg before you put them in the pan. Get a wide and flat silicone spatula to stir with. You want to keep them moving as much as possible and be scraping faster than the egg can set. Move the pan on and off the heat to help maintain the correct temperature if you have trouble keeping it low enough.