Micro-scrambled egg
To reproduce, take your favourite mayonnaise recipe but use exclusively olive oil and then, to reduce the olive-oil taste, double the amount of vinegar. The mixture will emulsify but not thicken.
Heat gently in a pot while stirring until the consistency of mayonnaise is achieved. Remove from heat and serve in a small bowl with fried potatoes.
The top layer will probably be much like mayonnaise. The residual heat in the mixture will cause the lower layer to continue cooking. The mixture will now de-emulsified - this is intended. Return the mixture to the pot and continue to cook until the yolks have fully coagulated into small particles.
Remove the yolk from a previously hard-boiled egg and discard.
Place a small amount of the oil-egg mixture in cheesecloth and press firmly to remove the oil. Remove the ball of pressed yolk from the cheesecloth and place inside one half of the hard-boiled egg.
Serve immediately.
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The texture of the "micro-scrambled" eggs is unique, grainy yet smooth and dry yet oily. I can't really recommend them. (It turns out that micro-scrambled eggs are generally scrambled in a microwave, not oil-poached.)