The Scotch egg, despite what the name suggests, does not claim the same homeland as actor Sean Connery. Tricky, huh? One theory about the origins of this popular gastropub item is that it was first made in 1730s London for wealthy coach travelers. Lucky them! In some circles, the two-bite wonder starts with a hard-boiled egg. At The Rumpus Room (1030 N. Water St.), the egg is soft-cooked before being gently encased in sausage, battered and deep-fried. When you cut into it, ahh – a scrumptious, runny yolk. Served with arugula and mustard dressing for big flavor ($4).