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.
First, that pan is dry. It needs some lubricant in the form of fat. Second, you say this happens even on 1/10. Have you set the burner to 1 and made sure that it’s not cranking out 10/10 flame? Third. How long are you keeping that egg in there before flipping it?
To be fair a non-stick pan typically doesn’t need oil in order to avoid sticking except in cases for you’re using one of the worst sticking foods you can possibly cook… Eggs.
And even then a good non-stick pan won’t stick as long as you’re not burning it.
Depends on the pan. Modern non-stick ceramic pans say they require oil to be added. It’s right on the packaging.
Old school Teflon pans don’t have that requirement, but they are toxic as fuck.
It may not stick, but it’s a texture and flavor issue, (which is probably the weird texture cropping up for OP,)
If you want eggs without added fat, i recommend poaching.