I had my first Scotch Egg a few years ago and I have liked it since. Come to think of it, it is nearly impossible for any one not to like a Scotch Egg. Who wouldn’t like a deep fried hard boil egg wrapped in sausage meat? Well, any one but the vegetarians, I would guess

A person who is obsessed about food would spend a lot of time thinking about food. With all the thinking, one day that person might ponder the question: “what is the reverse of a Scotch Egg”? The answer is rather straight forward – it is meat wrapped in egg!

Of course, once an idea is conceived, the next logical step is to put it into practice. The experiment was successful and I have named my test subject, “The Reversed Scotch Egg”.

- 1 cup of minced pork
- 1/2 cup of chopped chives, plus some whole pieces. The chives that I used are very long in length. They are much longer than regular chives. If you cannot find them, used the leave part of a green onion instead.
- 5 eggs

1. Marinate the pork with:
- freshly ground pepper
- 1 tbsp of brown sugar
- 1 tbsp of onion powder
- 1 tsp of salt
- 1 tbsp of Japanese cooking wine

2. Crack eggs into a bowl. Add a pinch of pepper and salt into the eggs. Beat the eggs.

3. Put 1 tbsp of oil in a heated pan. Stir fry the minced meat until it is cooked. Add chives and stir fry for one more minute. Set aside and let cool.

4. In a 6 inches non stick pan, add 1 tsp of oil. Put 2 to 3 tbsp of egg into the pan. Move the pan so that an even coat of egg is formed in the bottom of the pan. The goal is to create a thin piece of egg that is like a piece of crepe. When bubbles start to appear on the egg, gently flip the egg over using a spatula. When the crepe is ready, gently slide it onto a plate. Repeat this step for the remainder egg mixture.

5. Boil a small amount of water in a pot. Put the long chives into the water until they have become soft, which takes about 1 minute.

6. Once the egg crepes and minced pork have been cooled to room temperature, they are ready to be assembled. Put 1 or 2 tbsp of minced pork in the centre of an egg crepe. Gently, gather the edge of the egg crepe towards centre and form it into a purse. Secure the purse by tying a long chive around it.

7. Repeat step 6 for the remaining crepes.