SFoodie: In an article discussing how meat glue has recently gone strictly from the domain of chicken nuggets to more haute cuisine, Meatpaper has a few pictures of Chef Richie Nakano from Hapa Ramen answering the age old question of "What came first, the chicken or the egg?" with a resounding, "yes!"
The Chicken and the Egg dish puts a slow-cooked egg inside a deboned chicken leg with the help of Activa meat glue, rolls it in panko, and fries it, all without a single toothpick in sight.
Also pictured is Hapa Ramen's pork shoulder wrapped in chicken skin.
Hapa Ramen (@haparamen)
Source: Meatpaper Fifteen