Place 6 eggs in a saucepan and cover with cold water. Bring to a boil and cook for 4-5 minutes. Remove and place immediately in ice-cold water to stop the cooking process. Once cooled, peel the eggs carefully.

In a bowl, mix the sausage meat with the mixed herbs, salt, and pepper. Divide the mixture into 6 equal portions.

Flatten a portion of sausage meat in your hand. Place a boiled egg in the center and carefully mold the sausage around the egg, ensuring it is completely covered.

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each sausage-wrapped egg in flour, then dip in beaten eggs, and finally coat with breadcrumbs. Ensure even coverage.

Heat vegetable oil in a deep pan or fryer to about 170°C (340°F). Carefully place the Scotch eggs into the oil and fry for 8-10 minutes or until golden brown and cooked through. Remove and drain on paper towels.

Slice in half and serve warm or at room temperature. Garnish with fresh parsley if desired.