In a medium skillet, heat at least 1/2 inch of oil over high heat until it reaches the smoking point.

Break egg into the oil. (If cooking multiple eggs, only do two at a time maximum.)

Working quickly with a large spoon, fold the edges of the egg white, which will have spread, up over the yolks, forming a circle.

Spread the hot oil over the eggs until they begin to get crunch around the edges and the yolks have set, about 1 minute.

Transfer the eggs with a slotted spatula to a paper towel and let drain slightly.

Repeat for as many eggs as desired.

Season with salt and other garnish of your choice and serve hot.