Cooking eggs on cast iron When making scrambled eggs in my cast iron skillet, I find the eggs look "grimey" after they are cooked like the seasoning is coming off.  Am I not cleaning the pan correctly?  Does it need to be reseasoned (possibly better seasoned)?  Or are eggs in cast iron a bad idea?
You hit the nail on the head.  The seasoning is coming off.  It's just chunks of fat/oil with bits of black rust, or black oxide.  

The solution is to either stop using the pan to cook scrambled eggs, or strip the pan down to the cast iron and re-season it.  Seasoning is a two part process. The first part is developing the layer of black rust, and the second part involves coating the pan with oil and then using heat to turn the oil into a polymer that provides a non-stick surface.  If seasoned properly, you really shouldn't see any issues.    

There is an interesting series here on the subject of seasoning cast iron:

http://sherylcanter.com/wordpress/2010/02/black-rust-and-cast-iron-seasoning/
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/