In a medium skillet, heat around ½ inch of oil over high heat until it begins to smoke slightly.

It should be very hot.

Crack no more than 2 eggs into the hot oil.

Move quickly and carefully.

As the eggs sizzle, use a large spoon to fold the spread-out edges of the egg whites up and over the yolks, shaping them into a circular form.

Let the hot oil flow over the eggs, allowing the edges to become crispy and the yolks to set.

This should take approximately a minute.

Using a slotted spatula, carefully transfer the fried eggs to a paper towel-lined plate to drain briefly.

Repeat the process for additional eggs if desired.

Season the eggs with salt and serve immediately while they're hot.