Heat a skillet over low heat. Test the heat level of the skillet by sprinkling in some drops of water. If the water sizzles and immediately evaporates, the skillet is hot enough.
Add enough oil to cover the bottom of the pan*
Crack an egg into a small bowl**
Slowly pour the egg out of the bowl and into the skillet, holding the bowl as close to the oil's surface as possible while still being careful.
Allow the egg white to set for about 10 seconds in the skillet to form a solid white border around the edge.
Remove the skillet from the heat and slightly tilt the skillet away from you to collect the hot oil to one side. With a coffee spoon, gently spoon the hot oil over the whites only, starting from the base of the yolk and allowing the hot oil to flow down the white.
Continue around the base of the yolk until a small ring of transparent white is visible around the base of the yolk.
Return the skillet to the heat and carefully flip the egg so that the yolk side is now in contact with the skillet. Allow to cook for 1 minute undisturbed. Flip over again to ensure that the yolk is whited over.
With a spatula, transfer the eggs to a paper towel-lined plate to soak up any excess oil.
Repeat steps with any remaining eggs.
Notes
*If the pan is hot enough, the oil will flow easily, almost as easily as water.**To catch any shell and remove prior to adding the egg to the skillet