For the longest time, I couldn’t figure out why my perfectly creamy hollandaise sometimes separated/split right before serving. I realised it was because no matter how well I controlled the temperature while making the emulsion sauce, I messed up by pouring the ready sauce on top of a hot egg. The heat of the poached egg caused the butter and eggs to separate.
Solution? Allow the eggs to cool for about a minute before you pour the sauce over. This will allow the sauce to coat the eggs without completely falling apart.
