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.