To learn more, read "The Chicken and the Egg" in our National edition.
Recipe adapted from Matt Abergel, Yardbird, Hong Kong, China
Yield: 6 eggs
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
8 large eggs
2 cups yakitori sauce (also called tare)
2½ cups panko breadcrumbs
1 cup chicken bouillon powder (preferably Lee Kum Kee; optional)
1 cup all-purpose flour
1 pound chicken or turkey sausage, casings removed, and formed into 6 even balls
Vegetable oil, for frying
3 cups shredded Napa cabbage
2 teaspoons lemon juice Kosher salt
Aonori seaweed flakes (optional)
1. Put 6 eggs in a bowl. Cover them with hot tap water and set aside. Meanwhile, fill a 2-quart saucepan with water and bring to a boil over medium-high heat. Drain the eggs and carefully transfer them to the boiling water. Cook the eggs for 5 minutes and 15 seconds (Abergel's time-perfected technique). Using a slotted spoon, transfer the eggs to a bowl of ice water and chill completely.
2. When completely cooled, peel the eggs and combine in a bowl with the yakitori sauce; let marinate at room temperature for 15 minutes.
3. In a small bowl, lightly beat the remaining 2 eggs. Place the bouillon powder (if using), panko and flour on separate plates.
4. Drain the cooked eggs and roll them in the bouillon powder. Press one of the sausage balls in the palm of your hand to create an elongated patty of even thickness, then place an egg in the center, and wrap the sausage around it. Repeat with the remaining eggs. Roll the sausage-wrapped eggs in flour, dip in the beaten eggs, and then roll in the panko. Place the breaded eggs on a plate and chill in the refrigerator for 30 minutes.
5. Pour enough oil into a tall, heavy-bottomed pot to reach a depth of 2 inches. Place over medium heat and heat until a deep-fry thermometer inserted in the oil reads 375 degrees. Working in two batches, fry the eggs until they are golden brown and crispy, about 4 minutes. Using a slotted spoon, transfer the eggs to a paper towel-lined plate to drain.
6. Mix the cabbage with the lemon juice in a small bowl and season with salt. Divide the cabbage between 6 plates. Cut each egg lengthwise into quarters and arrange among the plates. Drizzle each egg with the mayonnaise and sprinkle lightly with the aonori. Serve.