Heat oil in an 8-inch nonstick skillet or small cast-iron skillet over medium-high until oil gives off a few wisps of smoke--only a really hot pan will get you good frizzles. Carefully break eggs into pan. (Careful for two reasons: to keep the yolks intact, and to watch for oil splatter. If you have a splatter screen, now's the time to use it.) Sprinkle with pepper and salt. The eggs will hiss, pop, bubble, and flutter wildly. Let them do just that, without moving them an inch, about 4 minutes or until the edges are crisp and beautifully browned and the rest of the whites are set. Remove eggs from pan, leaving excess oil behind.