Heat a skillet over medium heat*. Test if the skillet is hot enough by adding a few drops of water. If the droplets sizzle, the skillet is ready.
Add enough oil into the skillet to reach at least 1/2" (half-an-inch) up the skillet and allow the oil to heat.
Crack an egg into a small bowl** (each egg will need it's own bowl)
Test if the oil is ready by using a small spoon to add a drop of egg white into the skillet. If the egg white sizzles, floats, and turns a golden brown color, the oil is hot enough. If the drop sinks, allow the oil to heat further and test again.
Slowly pour the egg into the oil, using the bowl to guide the egg.
Let the egg set for a few seconds, until the edges become golden brown.
Carefully spoon the hot oil over the whites of the egg until no longer translucent.
With a spatula, gently loosen the bottom of the egg from the skillet.
Spoon some oil over the yolk of the egg until a white film forms.
Remove the egg onto a serving dish.
Notes
*Cast iron works best from my experience
**To catch any shell and remove prior to adding the egg to the skillet