Using clean hands, mix Ground Pork (500 gram), Ground Beef (500 gram), Yellow Onion (1), Garlic (1 clove), Dijon Mustard (1 teaspoon), Worcestershire Sauce (1 tablespoon), and Fresh Parsley (2 tablespoon) in a large bowl.
Divide the mixture into 6 even portions.
Boil 6 of the Egg (6). Place the eggs in a single layer at the bottom of the pot and cover with cold water by an inch. Bring to a boil over medium-high heat. Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water, cool the eggs in ice water and peel.
Using damp hands, roll one portion into a ball. Then, push in the center to make a cup shape. Place a deshelled hard-boiled egg in the center and enclose it entirely with the meat mixture. Repeat until meat mixture is all used. Set aside.
Season the All-Purpose Flour (1 cup) with Salt and Pepper (to taste). Beat the 3 remaining Egg (3). Dredge a scotch egg in seasoned flour and egg. Shake off any access egg, and coat with Breadcrumbs (2 cup). Repeat with remaining scotch eggs.
Cover the scotch eggs with plastic wrap and place in the fridge to chill for a minimum of 30 minutes.
In a large pot, place Vegetable Oil (as needed) and allow to heat to 180 degrees C (350 degrees F).
Carefully place scotch eggs in the oil. Cook for about 6 minutes per batch or until golden and crisp on the outside, turning occasionally.
When removing from oil, allow excess oil to drip back into the pot before placing on a plate with absorbent paper towels.