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Preheat a fan-assisted oven to 65°C (or 95°C for conventional ovens)
Separate the egg yolks from the whites (the whites can be discarded or reserved for other dishes, such as meringue)
Submerge the yolks in an ovenproof saucepan filled halfway with olive oil. Ensure the yolks are completely submerged in the oil
Place the pan in the oven for 55 minutes
Remove the yolks with a slotted spoon and serve as part of a dish. Take care to keep the yolk whole so diners get the pleasure of breaking the yolk open themselves