You got stuck egg AND forever chemicals in your food, delicious.
Reduce the heat. You are getting your pan too hot. Also, non stick or not, use some form of fat to aid in heat transfer and help keep it from sticking. You don't need a lot. A 1/4 tbsp will work.
Use Gordon Ramsay's method (which means using a saucepan). Seriously, just do it. You won't believe how good your eggs can be and you'll never do it any other way. Regular scrambled eggs, but they're so rich they taste like cheese eggs.
laughs in cast iron
Solution: get a carbon steel pan.
I just reduce down the heat and use nonstick pam spray to cook my eggs.
So relatable! I too cook with pans in the kitchen!
This grudge is why Thorin chipped the glasses and cracked the plates, even though that's what Bilbo Baggins hates.
I'm 90% cast iron, carbon steel, or stainless but you need to be pretty committed or pretty scared to not use any nonstick if you are a busy person. Sometimes the ease of throwing something on a nonstick with little to no oil and a fast easy cleanup or leave it with sauce sitting in it for a day or two and then deal with it later just can't be beat. The trick with nonstick is to avoid high heats and buy a new one every two years or so. Go cheap when doing so. I've found no real advantage of the expensive nonsticks over the cheap ones.
You got the pan too hot and probably messed with it too soon. Med/low heat throw it in let it solidify then go to town. Use cast iron and there's practically no clean up.
