サラダ（玉ねぎドレッシングのトマトサラダ）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 25minutes
Omurice | Transcription of the recipe
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Ingredients
- egg : 2 pieces
- milk : 2 tbsp (30 g)
- Butter (salted) : 10g
Time required
5minutes
Procedure
-
1)
Mix the eggs
00:18
Mix the eggs with chopsticks, add milk and mix further.
-
2)
Spread the oil
00:34
Heat the frying pan, let the salad oil blend into the pan, discard it, and spread the butter over the pan.
-
3)
Put the egg liquid on the fire
00:44
Pour in the egg liquid at once and stir.
-
4)
Remove from heat
00:55
When it starts to harden half-cooked, remove it from the heat.
-
5)
Form on wrap
01:05
Slide the egg from the frying pan onto the wrap to form.
-
6)
Return to frying pan
01:20
Return to the frying pan while rolling on plastic wrap so that the top of the molded soft-boiled egg is at the bottom.
-
7)
Heat for a few seconds
01:29
Shape it with a rubber spatula, heat it for a few seconds, and remove it from the heat when the bottom surface hardens.
-
8)
Put the egg on the rice
01:36
Land the egg on the rice and make a cut in the middle of the egg with a kitchen knife to complete.
Point
・ Mix quickly so that the egg whites and yolks mix well. If you mix only the eggs first and then add the milk and mix, the whole will mix well.
・ The saltiness of salted butter is enough, but if you want more saltiness, add a little salt along with the butter.
・ If the helicopter part of the frying pan is well soaked with oil, it can be taken out smoothly.
・ When removing from the heat, keep it in a soft-boiled state with some egg liquid remaining so that it does not harden too much.
・ When forming with wrap, adjust so that the surface of the cooked egg comes to the bottom, and the soft-boiled part comes to the top.
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