Place a mixing bowl in the fridge to chill.
Place a medium pan on water on and bring to the boil. Use a pin or the tip of a small sharp knife to make a hole in the bottom of 4 eggs (this allows the air to escape and prevent cracking). Add the eggs to the boiling water and cook for 6 minutes, or if the eggs have been in the fridge, 7 minutes. Remove from the boiling water and place in iced water or under cold running water for 10 minutes, so they are completely cold. Peel the shells off by tapping the eggs on a hard surface to make small cracks all over. Start from the base of the egg and remove some of the shell, then keep dunking the egg into water as you carefully peel the shell off (the water gets under the shell and helps to remove it), taking care as you get to the tip as the white can break off.
In a cold bowl, combine the lamb mince, pork sausage meat, Urfa chilli pasta, breadcrumbs, milk, salt and chopped herbs. Use your hands (wash thoroughly first or wear a disposable glove) to mix and combine, then break 1 egg into and continue to mix till thoroughly mixed. You can also do this in a stand mixer with the paddle attachment. Chill the mix till ready to shape.
When ready to coat the eggs, divide the mix between 4. Put a square of clingfilm on you worksurface, then put one of the balls of mix in the centre. Put another square of cling film on top and roll out the meat until large enough to encase an egg.
Take off the top layer of cling film and place on egg standing up in the centre. Pinch a bit of the mix from the edge and place underneath the egg to steady it if needed. Bring up the sides of the film to encase it, and smooth it into an egg shape with your hands. Chill for 10-15 minutes to allow the shape to set.
When ready to coat, set up 3 bowls. Place the flour in the first one. Crack 2 eggs into the second, add a splash of mix then beat till well combined. Place the panko breadcrumbs in the third. Dip each egg in flour, then egg (allowing any excess to drain off), then breadcrumbs. Repeat with another layer of egg and breadcrumbs, then chill in the fridge till ready to cook.
Use a small deep fat fryer or fill a large pan a third full of vegetable oil, and heat to 160C (a meat probe or sugar thermometer is useful for this. Cook the eggs 2 at a time, for six minutes, until crisp and golden, moving around a little to make sure they are evenly cooked. Remove and allow to drain on paper for a couple of minutes, then cut in half down the middle and eat whilst hot.