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.
What kind of oil/fat are you using?
It’s possible that part of your issue is that you’ve used that metal spatula too much and you’ve scraped off some of the coating so the egg is binding to the pan. Enough fat would help that, but a degraded Teflon pan isn’t something you should be using.