Search:

Old steel pans and cast iron can get a coating of almost burnt
oil and fat that is about as no stick as teflon. The key
is that it takes multiple thin applications of oil/fat to
build up the...

+1 on the right temp.

Start at medium heat and adjust as needed.

Bacon fat from yesterday or drawn butter is a BIG help.
Warm the egg a bit... eggs from the chiller
are hard to cook...