Over a high flame, heat a skillet for a full minute.
Add a glug of oil and let it heat until it just begins to smoke, another 30 seconds.
Add your egg, reduce the heat to medium-high, and step back; it’s going to hiss and sputter. Within a minute, it should get brown at the edges but don’t touch or move it.
Let it cook until the white looks fully opaque, another 30 seconds to 1 minute.
Remove from the heat. Shimmy a thin metal spatula under the egg, gently loosening any stuck parts. Transfer to whatever you’re serving it on.
Shower it with seasonings, herbs and spices of your choice and dig in.