Place 8 eggs (at room temperature) in a pot and cover with water. Bring to a boil. Once the water is at a simmer, cook for 2 minutes, remove from heat, and place under cold water for a few minutes. Let the eggs cool for 10 minutes, then carefully peel and pat dry. Set aside.

In a food processor, add the sausage meat and 1-2 tablespoons of water. Pulse 5-6 times until thoroughly combined. Transfer the sausage meat to a bowl and add thyme, chives, cayenne pepper, mustard, salt, and black pepper. Mix thoroughly and then divide the mixture into 8 balls.

Between two pieces of cling film, take one portion of the sausage and flatten it. Remove the top layer of the cling wrap and place an egg in the center. Using the edges of the cling wrap, pull all sides together, wrapping the egg with the meat mixture to ensure the egg is completely covered. Remove the cling wrap to release and use your hands to gently mold and seal the egg. Set aside and repeat the steps for all the eggs. Transfer to the refrigerator for 20 minutes.

Preheat the oven to 374ºF (190ºC).

Set up your dredging station: one bowl with all-purpose flour seasoned with salt and pepper; one bowl with beaten eggs and milk, whisked together; one bowl with panko breadcrumbs

Meanwhile, bread the wrapped eggs one at a time: Coat them in the flour and shake off the excess. Dip them in the beaten egg until completely coated and let the excess drip off. Dip them in the breadcrumbs until completely coated, gently pressing the breadcrumbs to adhere, and mold as needed. Set aside and repeat the steps for all.

Heat 4-6 cups of oil in a medium saucepan over medium-high heat until a thermometer reads 374ºF (190ºC). Using a spider or slotted spoon, gently lower 2 scotch eggs at a time and fry for 2-3 minutes until golden brown. Transfer to a wire rack set over a baking tray and repeat the steps for all scotch eggs. Transfer the tray into the oven for an additional 10 minutes. Cut lengthwise and serve immediately.