Place 4 eggs in a small saucepan; add cold water to cover.
Bring to a boil; remove from heat, cover, and let stand for 3 minutes.
Carefully drain, then fill pan with ice water to cool eggs.
Gently crack shells and carefully peel under cold running water.
Place eggs in a bowl of cold water; cover and chill until cold.
DO AHEAD: Can be made 1 day ahead. Keep chilled.
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 the 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 remaining 2 eggs in a medium bowl to blend.
Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash.
Roll in corn flakes to coat.
DO AHEAD: Can be made 1 day ahead. Keep refrigerated, uncovered.
Attach a deep-fry thermometer to side of a large heavy pot.
Pour in oil to a depth of 2” and heat over medium heat to 375°.
Fry eggs, turning occasionally and maintaining oil temperature of 350°, 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.
