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.

  • Galapagon
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    8 months ago

    My wife still does eggs in the cast iron, which is fine, anything that gets stuck on we just scrape off.

    Cast iron is extra post cleaning care Stainless steel is extra cooking and cleaning care. Get barkeeper’s friend.