In a large saucepan, cover 6 eggs with cold water and top off with an extra inch. Bring to a full rolling boil over high heat, remove from the heat, and cover for 7 minutes. Drain and cover the eggs with ice water until cool to the touch, then peel them. In a small bowl, stir together the flour, salt, and cayenne pepper. In another bowl, beat the remaining egg with 1 teaspoon of water to make an egg wash. Fill a third bowl with the breadcrumbs. Flatten 4 ounces of sausage into a patty in the palm of your hands, and wrap it around a peeled egg. Repeat with the remaining sausage meat and eggs. Roll the sausage-covered eggs in the flour to coat lightly, then in the egg wash, and finally in the breadcrumbs to cover evenly. In a large frying pan, heat 3 inches of vegetable oil to 350 degrees F. Fry the Scotch eggs until golden, turning occasionally, about 3 minutes. Drain on paper towels. Alternatively, bake in a 400 degree oven until light golden and crispy, 25 to 30 minutes.