STEP 1/6
Chef Lee Chan-oh told me that if the egg is too cold, the shape will be ruined when making poached eggs. So I put it in water
STEP 2/6
Drop a drop of vinegar into boiling water and carefully drop the egg into the water so that it doesn't get messy.
Then stir well with chopsticks. Make an egg shape!!! Stir slowly and carefully, stirring too much, as the eggs may get dirty.
STEP 3/6
The poached egg is complete. One came out properly, but the other came out with white.
STEP 4/6
In a late-night restaurant, you put a piece of butter on hot rice, cover it with rice, add two drops of soy sauce, and mix it after about a minute.
Place a slice of butter on hot rice and cover with rice. And wait for a minute
STEP 5/6
The butter must have melted!!! Then put a poached egg on it and drop two drops of soy sauce.
Adjust the amount of soy sauce according to the amount of rice, and I used the universal soy sauce. If you have tsuyu or multi-purpose soy sauce, you can replace it!!!
STEP 6/6
It's butter rice that you eat by popping the yolk of a poached egg and mixing it with melted rice ^^!!
Mix the yolk, soy sauce, and butter well and take a bite to complete the butter rice at the late night restaurant.
Since dark soy sauce has some seasoning, adjust it and put it in. All-purpose soy sauce or tsuyu is relatively less salty.
If poached eggs are difficult, you can fry eggs, but if you close the lid of the frying pan and fry them, you can naturally make soft-boiled eggs that look similar to poached eggs. However!!! Don't flip it when you fry it!!! If you close the lid, the half-cooked egg will naturally take care of itself.