Fry an egg on a cast iron skillet - PEP BB food.sand.egg

To do this, you are going to want a seasoned cast iron skillet. If you do not have a seasoned one, here's a great article by Paul about seasoning one: How To: Cast Iron Skillet Non-Stick and Lasts a Lifetime. Here's an excerpt:

paul wheaton wrote: I think the best way to season a cast iron skillet is to use it. In the beginning, you might use a little more oil/grease than you would normally use - just to make sure that you don't have to scrub afterward. Once you have some seasoning layers built up, you can use less oil/grease. That's it! All of your cast iron seasoning needs are taken care of by just simply using the cast iron cookware.

Now that your skillet is seasoned, it's time to show it off! You can cook your egg however you like (omelet, scrambled, fried)--it just needs to not stick and be fried in the pan!

Generally, it's good to get your pan heated before you crack the egg on it. That helps it not stick. Medium heat tends to work well for me when cooking an egg.

Put a bit of butter or other oil in your pan. You don't need much. Wait until the oil is hot enough that a drop of water sizzles on the oil in. Now crack your egg in! Depending on your egg, you might want to turn the heat down to medium-low (duck eggs tend to do better at lower temps), but, some people like their eggs crispy, so cook your egg the way you want!

Here's a video of an egg sliding merrily around in Paul and Jocelyn's pan.