Place 4 eggs in a small saucepan; add enough cold water to cover the eggs.

Bring to a boil; remove from heat, cover, and let stand for 3 minutes.

Move eggs to ice bath to stop them from cooking further.

Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water; cover and chill until cold.

Place flour in a wide, shallow bowl and crushed corn flakes in another wide shallow bowl.

Divide sausage into 4 equal portions.

Pat 1 portion of sausage into a thin patty over length of your palm.

Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose.

Repeat with remaining sausage and eggs.

Whisk raw eggs in a medium bowl to blend.

Attach a deep-fry thermometer to the side of a large heavy pot. Pour in oil to a depth of 2” and heat over medium heat to 375°F.

Fry eggs, turning occasionally and maintaining oil temperature of 350°F, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes.

Use a slotted spoon to transfer eggs to paper towels to drain.

Season lightly with salt and pepper. Serve warm with mustard.