it's the fluorine atoms that give teflon its slipperiness, fluorine atoms are physically bigger than hydrogen atoms, it's large size makes them h* around teh central carbon chains in a much tighter formation, its tight formation works like a kind of chemial armor, protecting the carbon atoms which inturn hold molecule together, it's chemical team work between carbon and fluorine makes teflon extremely chemically stable, and its chemical stability that makes teflon thus slippery, foreign substance like frying egg can find no chemical foothold on the fluorine armor, so they simply slide away.