I have a new non-stick pan and it’s the first time in my entire life I’ve had this issue when frying an egg.
Whether I’m on 1/10 heat (Gas stove), 3/10, or 5/10 heat it does the same thing: It films over the skin of the egg with a strange texture, but doesn’t actually stick to the pan.
In that video I managed to separate the film from the egg, but I’m wondering what I’m doing wrong to have that film develop in the first place? It’s a firm-plastic texture, like a tupperware lid.
I looked that up and it sounds mighty hard! It seems I just opened a pandora’s box of stuff I need to learn to actually do this.
And the quality of my pan is probably not the best either.
It’s okay, just practice getting the water to bead, that’ll help a lot, and if something gets stuck, plastic or wood scrapers and barkeeper’s friend will help.
Sometimes I’ve also boiled stuck on food, that’s helped it release too.
And worst case, you make mistakes and can learn from them, no harm no foul I’d say!