Case in point: the Scotch Egg. This famous “snack” consists of a peeled boiled egg encased in a meat mixture (or in its earliest iteration, “a rich, creamy fish paste”), then rolled in breadcrumbs and either deep fried or baked. The one thing it isn’t is Scottish.
The “Scotch” refers to one of the early known versions called “Scotties,” named by its Yorkshire creator (that’s the one with the fish paste), but marketers at the time decided the name needed to be, less cute I guess, and they’ve been called Scotch Eggs ever since.
Favored for hundreds of years first by British royalty, then British pub goers, British gas stations, and now fancy chefs, it seems Scotch Eggs were created by a hungry farmer wondering how he could cram all of his animals into a single handheld lunch. One chef says, “They're like the first Egg McMuffin.” Or maybe, MacMuffin?
But even their English origin story is questionable. While the London department store Fortnum & Mason claims to have invented Scotch Eggs in the 1700s—and served to the Royal family regularly ever since—it’s likely the concept was stolen from India or Africa during colonialization. Because, the British, right?
Given that sausage and egg combinations are consistent in many cuisines throughout the world, let’s just call it what it is. A delicious cholesterol bomb that someone, somewhere, will always find a way to make weirder than it already is.
http://wgntv.com/2017/07/13/midday-fix-chicago-hot-dog-scotch-egg-prepared-by-top-chef-michael-voltaggio-and-details-about-dewars-at-the-pitchfork-music-festival/