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To take the temperature of the oil, we suggest tilting the wok or skillet slightly so that the oil pools on one side.
Line large plate with paper towels. Crack 1 egg into small bowl.
FOR A WOK: Add oil to 14-inch wok and heat over medium-high heat to 350 degrees. Add egg to oil and cook, gently swirling oil in wok and spooning some oil over egg white to cook it through, until egg is browned around edges and egg white is opaque, 30 to 60 seconds.
FOR A NONSTICK SKILLET: Add oil to 8-inch nonstick skillet and heat over medium-high heat to 350 degrees. Add egg to oil; cover; and cook until egg is browned around edges and egg white is opaque, 30 to 60 seconds.
Using thin spatula, transfer egg to prepared plate (tilting egg to drain off excess grease). Repeat with remaining 3 eggs, adjusting burner, if necessary, to maintain oil temperature between 325 and 350 degrees. Serve.