Cooking

You cooking dry, lube that baby up with butter or oil, just cause it's non stick doesn't mean you don't need lube

Use low heat, add butter or bacon grease to pan and melt before cooking the eggs.

Once you get good at that, try it on a seasoned cast iron. Once you get good at that, ditch the nonstick disposable health and environmental hazard. Cast irons last lifetimes and the worst thing they put in your food is iron.

That is just the egg white. Like @Kolanaki said, change your temp and use some type of fat. If it happens on the lowest setting, you could have a burner issue. Or maybe you need to learn your new skillet. Perfectly acceptable 🙂

First, that pan is dry. It needs some lubricant in the form of fat. Second, you say this happens even on 1/10. Have you set the burner to 1 and made sure that it's not cranking out 10/10 flame? Third. How long are you keeping that egg in there before flipping it?

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.

Heat the pan longer and use more fat (oil, butter, etc)

What kind of oil/fat are you using?

It's possible that part of your issue is that you've used that metal spatula too much and you've scraped off some of the coating so the egg is binding to the pan. Enough fat would help that, but a degraded Teflon pan isn't something you should be using.

I do this when I make scrambled eggs because I'm impatient and keep the heat up too high.

Butter. Most of the time the answer is Butter.

You've got some good suggestions here but also, consider ditching nonstick stuff for something safer like cast iron or stainless steel: There's all sorts of nasty shit used in the creation of nonstick surfaces and they can come off if the coating is ever damaged (which can be very easy to do).

I wish you luck with your issue! I'm just here to say that, I bought dirt cheap Walmart cast iron pans which I abuse, and they are so much better than non stick pans in my experience.

Add a lil fat to the pan. Small pat of butter or some olive oil will do. Heck, any lipid of your choosing, really.

Also, keep that metal spatula away from your nonstick cookware!!! You'll scratch the coating, lose your nonstick surface and end up eating Teflon

Yes, I've had that happen multiple times. This happens when you're technically not frying your eggs because of not enough fat. Sure, it won't stick even without, but it will also come out like this.

Seems like the fat keeps the egg from burning and will also influence the underside. What you got there is a disk of nearly-burned protein.

You have the heat too high and no surface liquid to transfer heat from pan to egg (like a fat) so the part of the egg that hits the pan first is denaturing super fast into a puck while the rest of the egg cooks slower. First, ditch the non-stick or be ready to spend a LOT more, second, cook your eggs with a spot of fat.