In addition, porridges such as rice bowls and oyakodon are made by, for example, boiling ingredients such as meat and onions and binding them with eggs, and placing the obtained pork ingredients on the rice. When handmade soup at home, etc., heat cooking is performed while appropriately adjusting so as not to leave a void in the egg binding portion of the soup. In addition, since the concentrated egg white portion of the whole egg liquid is difficult to be uniformly mixed, the egg-bound portion of the prepared bowl is mixed with the yellow of the egg yolk coagulum, the white of the egg white coagulum, and the two intermediate colors.