How to Make It
Add enough oil to the pan so that it just thinly coats the bottom. Turn the heat to high and get the pan and the oil really hot, so that the oil shimmers and flickers. When it does, crack an egg into the pan. When the edges begin to hold their shape, even beginning to brown a bit, wet your fingers and flick a few drops of water into the frying pan around the egg, and cover the egg with the lid. Keep an eye on the egg. After 20 to 30 seconds, the white will be slightly puffed and just-cooked through, the yolk still shiny and runny.