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.

  • @BearOfaTime@lemm.ee
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    -98 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).