Into a pan of cold water, add the 8 eggs and bring to the boil. Boil for 3 to 4 minutes.Then transfer to a bowl of cold water. Once cooled, carefully peel them.
Squeeze the sausages out of their skins and into a bowl.
Finely chop the fresh herbs and add to the sausgae meat with the mustard, a good pinch of salt and pepper and a good grating of nutmeg.Mix well and then make 8 balls.
Next, line up 3 plates - 1 with a handful of plain flour, 1 with the 2 eggs (beaten) and the last with the breadcrumbs
Flour your hands and in the palm of one hand, flatten one of the sausage balls into and oval-shaped pattie.
Roll a peeled egg in flour, then pop it in the middle of the patty Gently shape the meat evenly around the egg, moulding it with your hands until sealed.Now, roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
Heat the oil in a deep pan (or deep fat fryer) to about 150ºC/300ºF (use a cooking thermometer if you have one). Otherwise, test if the oil is hot enough by adding a piece of raw potato and leaving it for about 1 minute – if it sizzles and browns, it’s ready.
Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often.Remove with a spoon and drain on kitchen paper (if you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.)