Add 1 tablespoon of the butter and all of the oil to a large skillet over medium-high heat and melt the butter.

Add the corn, onion, sugar, and hot sauce.

Let the corn cook until it is almost tender and it starts to turn golden brown, forming a light crust in the bottom of the pan.

Stir in the broth, scraping up any bits off the bottom of the pan.

Add the remaining butter and all of the cream. Stir.

Cook, stirring, for 5 more minutes at a slow simmer until most of the liquid has evaporated.

Remove from heat and stir in the egg until it is cooked

Serve with hot sauce.