I have [a new non-stick pan](https://www.cuisinart.com/shopping/cookware/skillets-fry-pan/722-20ns/) 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.