Heat oil in a heavy skillet until hot enough to sizzle a drop of water. Break each egg into a saucer. Carefully slip each egg into skillet, cooking 2 to 3 eggs at a time. Place one tablespoon boiling water on each egg. Reduce heat to low, and cover. Cook until whites are firm and yolks are soft or to desired degree of doneness. Transfer to a warm serving platter, and keep warm.
Repeat procedure with remaining eggs. Season eggs with salt and pepper, and serve immediately.
Oxmoor House Homestyle Recipes