Place the eggs, still in their shells, in a pan of cold salted water. Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes. Drain and cool the eggs under cold running water, then peel.
Add to a bowl, pork with the thyme, parsley, onion, salt & pepper in a bowl. Mix well.
Divide the sausage meat mixture into six and flatten each out on a clean surface into ovals.
Place each egg onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.
Roll sausage-coated egg in flour, the dip in the beaten egg, rolling to coat completely, next dip and roll into the breadcrumbs to completely cover.
Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. (5-8 minutes)
Carefully remove from the oil with a slotted spoon and drain on paper towel. Cool and serve.