I have one Griswold #7. I can't get a good enough seasoning on it to use it for eggs, however.
It might be your spatula too. Have been making eggs in my cast iron for years and use a "fish" spatula to slide underneath the egg. You can also take a standard spatula to the stones and put a dullish edge on it. Key thing is to create something that slides underneath whatever you are cooking with ease. There can be a little "sticktion" with cast iron and carbon steel pans even if seasoned they will likely not be as slippery as a non-stick pan. If that fails you should send me your pan.
After my Wagner cracked early last year after many years of serviceI replaced it with a Japanese Iwachu skillet (they only make one size). Even though the surface is not glassy like my Wagner or Griswold there is very little sticking and the pan is a true joy. Wish they made a bigger version though.