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 carbon steel pans to that list of safer pans.
Pricey, but I’ve heard it’s the shit.
The carbon steel frying pan that IKEA sells is cheap and surprisingly decent after a few seasoning runs.
no shit? I’m intrigued.