1.
Place 8 eggs in a pan of cold water, bring to the boil, then simmer over medium heat for 2 minutes. Plunge eggs into a bowl of iced water and set aside.
2.
Place sausage meat, Dijon, herbs and 2 tablespoons cold water in a bowl. Season and mix well to combine. Form into 8 patties.
3.
Carefully peel eggs and gently pat dry. Enclose each egg in a patty, shaping with your hands to ensure the egg is completely covered. Chill for 15 minutes.
4.
Season flour with salt and pepper, then spread on a plate. Spread breadcrumbs on a separate plate. In a bowl, beat milk with the remaining two eggs. Roll the sausage-encased eggs first in the flour, then in the milk mixture, and finally in the breadcrumbs to coat well. Chill again for 15 minutes.
5.
Preheat the oven to 170°C.
6.
Half-fill a deep-fryer or a large pan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil's hot enough). Fry the eggs, in batches, for 2 minutes or until golden. Place eggs on a baking tray and bake for 10 minutes until the meat is cooked through. Serve warm or cold.