If you're cooking a single egg, use a small skillet, preferably cast iron, for best results. For two eggs, opt for a medium-to-large skillet and increase the olive oil to 2 tablespoons.

Begin by cracking the egg into a small bowl or ramekin and set it near the stove for easy handling. Heat your skillet over medium-high heat until a drop of water sizzles and evaporates rapidly upon contact.

Lower the heat to medium and pour the olive oil into the skillet, swirling it around to ensure an even coating on the pan's surface. The olive oil should shimmer, signaling it's hot enough.

Carefully pour the egg into the skillet, taking care to avoid any splatters from the hot oil. If cooking more than one egg, pour each onto a separate side of the pan to allow enough space.

Cook the egg, gently tilting the pan occasionally to redistribute the oil. Allow the edges to become crisp and golden, and cook the yolk to your preferred doneness. For runny yolks, cook for about 2 minutes. For a slightly firmer yolk, extend the cooking time to 2 ½ to 3 minutes.

Using a spatula, transfer the cooked egg(s) to a plate. If you plan to make additional eggs, add a small drizzle of olive oil to the skillet, keeping the heat on medium or reducing it slightly to prevent smoking. Repeat the process for each egg until all are cooked to perfection.