Some cooks will almost burn the bottom of the egg before the upper part is set.
As soon as the white is set round the edge, you will often find the yolk not set at all, surrounded by a rim of semi-transparent "albumen." When this is the case, it is very often a good plan to take the frying-pan off the fire (we are presuming the stove is a shut-up one), and place it in the oven for a minute or so, leaving the oven door open.

By this means the heat of the oven will set the upper part of the eggs, and there is no danger of the bottom part being burnt.
There is a great art in taking fried eggs out of a frying-pan and serving them on a dish.

Fried eggs, to look nice, should have the yolk in the centre, surrounded by a ring of white, perfectly round, rather more than an inch in breadth.
Take an egg-slice in the left hand, slide it under each egg separately, so that the yolk gets well into the middle of the slice.

Now take a knife in the right hand and trim off the superfluous white.

By this means you will be able to do it neatly.