- 1 extra large egg
- Olive oil
- Coat a small non-stick pan or cast iron skillet in a generous layer of olive oil and allow it to get hot. You want to make sure it’s really, really hot. To test this, my mom always used to spit in the pan and see if it caused the oil to spatter and sizzle. If cooking for yourself, go for it. If not, you might want to just flick some water.
- Crack one egg in the pan and immediately turn it from side to side so the whites spread evenly across the surface. Allow the egg whites to fry in the oil (beware, this may splatter). When the edges have begun to crisp up and brown but the top is still slightly undercooked, tilt the pan, and with a spoon, collect some of the hot oil. Use this to douse the top of the egg whites - not the yolk. Collect more hot oil and repeat. Once the whole egg is cooked and crispy, slide it onto a plate, leaving most of the oil in the pan. Sprinkle with salt and pepper.