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Preheat your skillet.
Sprinkle a little water on the pan.
The pan is ready if the water forms beads that dance around the pan.
If the water bubbles and starts to evaporate, it's not hot enough.
Add oil.
The oil will heat quickly and evenly, and will flow better, creating an even layer around the pan.
The heat from the oil will start to denature (break down) the proteins in the egg whites.
As the proteins break down, they bond, going from a liquid to a solid.
The hot oil prevents the proteins from sticking to the metal, which is what causes the egg to stick.