Posted at the same time - I added ETA to my post above.

I did blue my Matfer. I didn't blue my Lodge (pre-seasoned); I just built upon the pre-seasoning. Seems well seasoned now.

But maybe I'll try a smaller Matfer.

So after it's "blue" hot, when do you season it with your lipid ?

Another trick. Put a bit of water in the pan with the eggs then cover the pan with a dinner plate. Hot water vapor condenses on the cooler egg top, cooking it, so there’s no need to flip.

Also, I pre-heat the plate, covered with a circular pot holder. Then it’s mostly a time and temperature process.

I also have a silicone thumb-and-two-fingers “grabber” that enables me to easily lift the plate to see if the egg tops are done.

Sorry for the late update. I figured out how to make over easy on my carbon steel pans, both the de buyer and the lodge. They come out perfectly now without any sticking. The low temp was key. I love my eggs.

Thanks all for the tips and expertise. I’ve been making them daily.