Prepare an ice bath by filling a medium bowl halfway with ice cubes and cold water; set aside.

Bring 3 quarts (2.8L) water to boil in a large pot. Carefully lower 4 eggs into pot and cook for six and a half minutes. Using a spider skimmer or slotted spoon, transfer eggs to ice bath and allow to cool for at least 15 minutes before peeling under cool running water; set eggs aside.

In a medium bowl, combine ½ cup (30g) panko breadcrumbs, parsley, chives, thyme, nutmeg, ¼ teaspoon salt, and pepper. Add ground pork and, using a clean hand, gently mix, teasing apart ground meat with your fingers, just until mixture comes together and no unincorporated breadcrumbs and herbs remain. Avoid mixing any more than necessary.

Form pork mixture into 4 portions (about 3 ½ ounces or 100g each); set aside on a large plate or 9- by 13-inch rimmed baking sheet.

Set 3 wide, shallow bowls on a work surface. Add ¾ cup flour to (100g) the first bowl, 3 eggs to the second bowl; and 2 cups (100g) panko breadcrumbs to the third bowl. Using a fork, whisk eggs.

Cover your kitchen counter with a 9- by 13-inch piece of plastic wrap. Place 1 portion of the ground pork mixture on top of the plastic wrap and, using wet hands, flatten meat into a 5-mm thick, 5-inch wide patty.

In a large saucepan, heat 2 quarts of oil over high heat until the oil registers 338ºF (170ºC) on an instant-read thermometer.

Meanwhile: Dredge 1 boiled egg in flour, shaking off excess. Place egg in center of the sausage patty. Using the plastic wrap, lift sides of patty to wrap it around the egg until egg is completely encased in ground pork, using your fingers to gently shape the meat evenly around the egg and seal. Dredge wrapped egg in flour, shaking of excess. Transfer scotch egg to egg dish, and, using your right hand, turn to evenly coat. Lift and allow excess egg to drain, then transfer to bread crumb mixture. With your left hand, scoops breadcrumbs over scotch egg, then gently press, turning to ensure a good layer of crumbs on both sides. Return egg to large plate or 9- by 13-inch rimmed baking sheet and repeat with remaining eggs.

Working in batches, carefully use a slotted spoon to gently lower 2 eggs into the pan. Temperature will drop; adjust flame to maintain oil temperature as needed. Cook until golden brown, crisp, pork is fully cooked and no longer pink, and registers 160ºF (71ºC) on an instant-read thermometer, about 10 minutes. Transfer to a paper towel-lined plate to drain and season with salt right away. Repeat with remaining eggs.

Using a serrated knife, halve eggs. (The yolk should be jammy and slightly more set than a soft-boiled egg.) Serve immediately.