Add enough oil to cover the bottom of a wok or round bottomed pan. Heat over medium until very hot and shimmering.

Crack the egg into the center of the oil. It should puff up and sizzle immediately.

Let it fry undisturbed for a few seconds. Once the bottom sets, gently loosen it with a spatula.

For a runny yolk, cook until the edges are golden and the whites are set. For a cooked yolk, spoon some hot oil over the yolk until it sets.

When done, lift the egg out with a spatula. Let excess oil drain off by tilting it against the side of the pan. Serve hot.