tamagoyaki eggs sticking to the pan I've gone through many boxes of eggs trying to cook tamagoyaki, that's Japanese rolled omelet. It uses a rectangle frying pan which is the same as an ordinary frying pan, but rectangle shaped.

In short, you put a little oil in, put a layer of egg in and roll it up. Then repeat.

I've tried low heat, high heat, medium heat, taking it off the heat, small hob, large hob, pre-heating without oil, pre-heating with oil, a small coating of oil, soaked in oil, waited for it to set solid, rolled as soon as it started setting and every recipe and every youtube video guide on tamagoyaki - everything.

The results are always the same: It sticks to the "non-stick" pan and it falls apart.

What's the secret?

Here's a basic successful tamagoyaki instructional video

Here's my result
Are you sure that the "non-stick" properties of your square pan are still OK. The pan in the picture looks pretty tired.

I also note that the pan in the "successful video" has a ridged bottom. This gives more surface area to the bottom of the pan and gets more heat up into the egg mixture to cook it.