Korean Egg Bread

INGREDIENTS:

1 cup (128 grams) all-purpose white flour
1/2 teaspoon baking soda
1 teaspoon baking powder
2-4 tablespoons sugar (to taste)
1/2 teaspoon salt
1 large egg for the batter
2 tablespoons (28 grams) butter
3/4 cup (177 ml) milk
2 tablespoons white vinegar
8-10 whole eggs
toppings: shredded cheese, chopped parsley, etc.