Not only is it possible with a reasonable amount of oil in any cast iron pan, but with a very thin cast iron pan one can do it without oil even. Eggs start sticking with high heat and the thinner the metal the lower the heat needed to cook.
If you have a good seasoning then less oil while cooking is needed. If you have a new pan with a rougher surface then using a steel spatula will smooth out the surface texture and improve performance (without making it too smooth where seasoning won't stick).
There's a lot of varying advice on cast iron, but the prevailing wisdom seems to be that if you keep using it then the pan will improve.
Cast iron doesn’t seem to work as well on electric stoves: Temperature control is problematic. Perhaps induction heating would be more effective?