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.
You have the heat too high and no surface liquid to transfer heat from pan to egg (like a fat) so the part of the egg that hits the pan first is denaturing super fast into a puck while the rest of the egg cooks slower. First, ditch the non-stick or be ready to spend a LOT more, second, cook your eggs with a spot of fat.
In a shitty non-stick like this, a ton of fat rather than a spot of it would probably also do the trick.
But I suggest well-seasoned cast iron
If you use seasoned cast iron do you not need to add oil?
You do, it’s more a matter of it being pretty stick resistant and the pan density stabilizes the heat from the stove.
What bear said, and also oil isn’t just about preventing sticking, it also helps transfer heat to the food
Fat is the thermal paste of the cooking world.