Ingredients:
Neutral oil, such as canola
Eggs (as many as you want to eat)
Salt
Freshly ground black pepper (optional)
Directions:
Get a large cast-iron skillet very, very hot on the stovetop over medium-high heat—it should be just starting to smoke, or close to it. Pour in enough oil to coat the bottom of the skillet, then quickly and carefully crack in your eggs—they will start spattering immediately. (In a 10- to 12-inch skillet, two eggs at a time is good to give you enough room to maneuver.) Alternatively, you can pre-crack them into small bowls first so you can get out of the way faster.
When the edges of the first egg white are crispy and golden and the rest of the white is set, slide a thin, wide spatula quickly under one egg and free any stuck edges.
Gently flip the egg over, aiming away from you to avoid splashing the hot oil. Repeat with the second egg. Immediately flip the first egg back over (you’re just barely setting the tops while keeping the yolks runny) and transfer to a plate. Repeat with the second egg. Sometimes a yolk will break—that’s okay, just keep moving.
Salt and pepper the eggs to taste. Eat immediately with toast or whatever else you’re having for dinner.