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 only ever cook eggs in my cast iron skillet. If I am patient enough to get it hot enough and cook with butter, and don’t mess around with the egg too much very little sticks and what does is a cinch to clean. The pans are heavy as hell though. I don’t lug except car camping. I haven’t tried stainless yet but it sounds like it would be worth doing.
I have found that I prefer the better temperature control I get from carbon or stainless. Plus they weigh a lot less.