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.
I used to think this too. It just takes a little bit of time to learn the proper technique. Managing heat and a little bit of fat will make them more or less able to be wiped out. I pretty much only use carbon steel and stainless now. I used to use cast iron but I got tired of lugging it around, so it only comes out if I need to sear a steak now.
please elaborate on your technique!
usually i have to use more oil/butter/yadda but it ends up still sticking.
I remember someone once saying, “hot pan, cold oil, food won’t stick”. So I heat my pan, put a little butter in it. It should sizzle and melt but not brown. If it starts browning then the pan is too hot. Swirl it around a little then add egg. Temperature control is really the biggest factor I’ve found. It’s also ok to take the pan off the burner if it’s too hot. This is especially true if making scrambled eggs.
I only ever cook eggs in my cast iron skillet. If I am patient enough to get it hot enough and cook with butter, and don’t mess around with the egg too much very little sticks and what does is a cinch to clean. The pans are heavy as hell though. I don’t lug except car camping. I haven’t tried stainless yet but it sounds like it would be worth doing.
I have found that I prefer the better temperature control I get from carbon or stainless. Plus they weigh a lot less.