Cook the eggs in boiling water for approx. 6 mins., rinse briefly in cold water and peel carefully.
Cut open the sausages, squeeze the sausage meat into a bowl. Add the parsley, chives, mustard and nutmeg, knead well by hand. Shape the mixture into 4 balls, roll out thinly between cling film. Smooth the mixture around the eggs with wet hands. Place the flour and breadcrumbs in two separate shallow dishes and the egg in a deep dish. Roll the meatballs in the flour in batches, shake off the excess flour, dip the balls in the egg and then in the breadcrumbs. Press the breadcrumbs down firmly so that they adhere.
Fill a pot to 1/3 with oil and heat it to approx. 180°C. Deep-fry the Scotch eggs for approx. 4 mins. Remove and drain on paper towels.