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.
Add a lil fat to the pan. Small pat of butter or some olive oil will do. Heck, any lipid of your choosing, really.
Also, keep that metal spatula away from your nonstick cookware!!! You’ll scratch the coating, lose your nonstick surface and end up eating Teflon