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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.

  • 🇰 🌀 🇱 🇦 🇳 🇦 🇰 ℹ️English
    44•8 months ago
    1. Don’t use metal utensils on non-stick pans. You run the risk of scratching it up and you don’t want to be eating either the coating or cooking directly against the (usually) aluminium of the pan itself.
    2. It looks more like you just burned the egg. Lower the temp. Eggs cook best at a medium low heat.
    3. You also should still be using some kind of oil or fat in a non-stick pan. This whole video looks like how my dad cooks and he just drops the eggs into the pan because “it doesn’t stick.” 😮‍💨 It does. Use some oil or butter.
    • @[email protected]
      -9•8 months ago

      Depending on the pan, metal utensils are OK. The manufacturer will state what’s OK to use. I’ve had a brand the specifically marketed that metal utensils are OK.

      This isn’t 1980’s Teflon any more (had my share of that stuff, lol, and why I have only 2 non-stick pans now, specifically for things like eggs).