You would really do scrambled eggs in cast iron? Mine would stick for sure.
Any tips on seasoning? Or do I need to get the power tools out to smooth the surface?
Eggs take a well seasoned pan as well as some techniques to keep them from sticking.
Yes, you can do scrambled eggs in cast iron and have it not stick.
First, oil the pan with something like canola oil. Not a thick layer, but a thin sheen over the seasoning. If you have extremely good seasoning, this step can be skipped. But for marginal seasoning, this helps a LOT.
Heat the pan to a low-medium heat. And put in the butter. You want the butter to bubble and lightly snap when you put it in the pan. That's as hot as you want it. You don't want it so hot that it boils all the moisture out of the butter super fast. It takes some trial and error to get this right every time.
Pour the eggs in the pan easy. Let them sit for a while then move the bottom layer to allow other parts of the eggs to the pan. Don't be in a rush, remember the pan isn't that hot, so it shouldn't be cooking super fast.
I have a specific pan for eggs only. Scrambled, over easy, sunny side up, nothing sticks. It's a vintage large logo Griswold from the 1920's or 30's. Super smooth and the seasoning is glassy. A little butter and the eggs go in. No issues.