Fill a large saucepan with water and bring to a boil. Add the vinegar. If the eggs are cold, place them in a container with warm water to bring them up to room temperature. Cold eggs will drop the temperature of the water and make the cooking times inaccurate.
Add six of the eggs to the boiling water and set a timer for 4 1/2 minutes for soft boiled eggs. When the timer goes off, remove the pot from the heat and drain the water. Place the pot in the sink and fill with cold water. Add ice cubes to stop the eggs from continuing to cook. Once cool, carefully peel the eggs, being gentle to avoid the eggs from breaking open. Set aside.
While the eggs are cooking, combine the kosher salt, onion powder, garlic powder, poultry seasoning, allspice, and pepper and mix together. In a mixing bowl, combine the ground pork with the spice mixture. Use your hands to mix the spices into the ground pork, making sure the spices are evenly distributed.
Add the grainy mustard and chives and mix together. Divide the pork mixture into six portions.
Add the flour to a shallow dish. Roll each egg in the flour and shake off the excess. Take one portion of pork and pat out into a flat disc. Place the egg on the pork and carefully wrap it around the egg, sealing the edges. Store in the fridge until you're ready to bread them.
Set up a standard breading station with the flour in the first container. In the second container, whisk the remaining 2 eggs with the water. Add the panko crumbs to the third container.
Take one of the sausage-wrapped eggs and roll in the flour. Shake off the excess flour and then roll in the egg mixture. Let the excess egg drip off and then transfer to the crumbs. Roll the egg in the crumbs, gently pressing to ensure the crumbs adhere to the eggs. Transfer to a plate and repeat with the remaining eggs.
Once the eggs are all breaded, add a second coat. Roll each breaded egg in the egg mixture again followed by the crumbs. Store in the fridge until you're ready to fry them.
Line a baking sheet with a rack or paper towel and set aside. In a deep saucepan, add about 3 inches of vegetable oil, enough to cover the eggs. Place over medium heat and bring the oil up to 320°F. Use a slotted spoon to add 2 or 3 eggs to the hot oil, depending on the size of the pot. Keep the oil between 310°F and 320°F and fry, turning the eggs regularly, for 12 minutes, or until the pork reaches a temp of 165°F.
Transfer the eggs to the rack-lined baking sheet. Repeat with the remaining eggs. If desired, garnish with extra chopped chives. Enjoy!