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1. Pour oil to a depth of 1inch into a heavy 10- to 12-inch skillet or electric frying pan and heat it to a temperature of 175° on a deep-frying thermometer.
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2. When its surface begins to ripple gently, the oil is warm enough. Do not overheat it or the eggs will cook too fast and toughen.
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3. Break 1 egg into a saucer. Holding the dish as close as possible to the hot oil, slide the egg into the skillet. Gently lift the edges of the white over the yolk with a large spoon.
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4. Following the same procedure, break the 3 remaining eggs into the saucer one at a time and slide them into the oil.
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5. Deep-fry the eggs for 2 or 3 minutes, depending on how firm you like them; the cooked yolks should remain somewhat soft. With a slotted spatula, transfer the eggs to paper towels to drain. Serve at once.
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6. "Huevos Estilo Cubano" are traditionally served with Picadillo.
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