>>512293047
Trick my grandpa taught me was once you get the bottom right, you flip and immediate turn off heat of set pan to the side, leaving the egg to finish in the residual pan heat.
Generally, given a room temperature environment, the time it takes for the pan to cool will perfectly slow cook the flipped top side.
Salt the side facing up.
Biggest mistakes, that I even see this guy doing, is high heat for eggs is generally not desired.
It depends on how you like them, though. If your a plain eggs guy you probably like them crispy or scrammbled. If you like them with something like a breakfast meat to dip them in, or toast, or on a sandwich, then you probably like them runny.