Place 6 eggs in a saucepan big enough to hold them all in one layer, and cover with cold water.
Bring to a boil, cover, then turn off heat and remove the pan, and let sit for 8 minutes. Transfer eggs to a bowl of ice water, letting them sit for at least 5 minutes. Peel the shells off each egg, discard the shells and set the eggs aside.
In a bowl, combine the minced ham and parsley, until mixed well together. Separate the mixture into 6 equal parts and set aside.
Lightly beat the last 2 eggs in a bowl with the milk, and set aside.
On a plate or wide bowl, add the flour and in separate bowl, add the breadcrumbs.
Take one egg and roll in flour, patting lightly to remove loose flour. Take one portion of the minced ham, and flatten out in your hand lightly, then press the floured egg into the middle.
Carefully shape the sausage around the egg to cover completely.
Coat the meat-covered egg in the flour lightly, and then transfer to the egg mixture coating lightly with the liquid, then transfer right away to the bowl of crumbs, coating evenly.
Transfer the coated egg once more to egg mixture to coat, and then back to the crumbs for a 2nd coating. Set this egg aside, and repeat with the next hard-boiled egg.
Fill a heavy walled pan with enough oil to reach a depth of 5cm, and heat the oil until it reaches 180°C.
Gently lower each egg into the oil and fry for about 7 minutes, or until the ham is cooked and the outside is golden brown.
Transfer each fried globe onto paper towels to let sit and drain itself of excess oil, then allow to cool for at least 10 minutes before serving.