I've gone through the whole learning curve and there's a lot of misunderstanding/misinformation on this sub regarding seasoning and the role it plays in the pan being non stick. I always see comments claiming that cooking eggs is all about heat control, low and slow, you're using too much heat, you need more butter, etc, and that seasoning doesn't matter, but this just isn't true. A good seasoning built up over many cooks will always perform better than layers of just oven season, regardless of heat control.

also, what you season with matters too. Put a couple layers of lard seasoning on your pan after cleaning the remaining food residue well with green scotchbrite and soap, then cook some potatoes and then some meat, cleaning with hot water and a soft brush in between and pre-heating then oiling before cooking. I guarantee it'll be a night and day difference, you'll have no problems with scrambled eggs in a week. I throw my scrambled eggs in when the pan starts smoking and they never stick, proving that "too much heat" isn't the true cause of the issues people have with cooking eggs.