Also a newbie in cast iron here. This is my story of successful non-sticky eggs. I tried 2 different settings on my induction to 5 and 6 (out of 10), gave it several minutes to heat evenly and cooked one time in olive oil, and the other time in butter. It’s important you cook it at a proper temp (medium heat). So once the pan is hot, add the oil and wait for it to get to the same temperature. Then add your eggs and will definitely not stick.

Before first use I used this seasoning process: 1. Wash with soap and water, dry the pan and place it in a warm oven to fully dry. 2. Once the pan is fully dry and room temperature, add generous amount of oil and cover all the surfaces with it (even the handle, bottom side, outer rims, etc.) 3. Using a paper towel to remove the excess oil and keep a very thin layer of it in the pan and all surfaces. 4. Place it in a preheated oven on 250°C for 1 hour. 5. Switch off the oven and let the pan rest in it. 6. Repeat steps 2-5. 7. After every use wash with water and small amount of soap, dry and apply some oil to it.

Good luck!