Add extra-virgin olive oil to your frying pan and warm over medium heat. I test the readiness of the pan by running my hand just above the surface. The pan should be hot; however if the oil starts smoking or the heat causes you to pull your hand back, it is too hot. Also, the oil will lose some of its viscosity (become more loose) and start to shine.

Once the pan is hot enough, swirl the oil around the pan to create a slick surface. Don’t worry about coating the entire surface. You only need an area large enough to accommodate one egg.

Crack the egg into a small bowl or ramekin. Use caution when cracking the egg because you don’t want to disrupt the yolk.

Slowly slide the egg (white first) from the bowl to the oiled frying pan. Doing this process slowly will help minimize spreading and create a nice base for the yolk.

Cook the egg for about 4 minutes until the whites are set (fully cooked) but the yolk is still runny. If you find that the edges are browning too quickly, but the whites are not fully cooked, simply turn the heat down a bit, cover the frying pan and cook for a minute more. I’ll have to say that I do enjoy a slightly crisped edge though.

Using a spatula, carefully transfer the fried egg to your plate. Season with a sprinkling of flaky sea salt and a few turns of freshly ground black pepper.