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 remember someone once saying, “hot pan, cold oil, food won’t stick”. So I heat my pan, put a little butter in it. It should sizzle and melt but not brown. If it starts browning then the pan is too hot. Swirl it around a little then add egg. Temperature control is really the biggest factor I’ve found. It’s also ok to take the pan off the burner if it’s too hot. This is especially true if making scrambled eggs.