End separation anxiety forever! This really takes all excuses out of making hollandaise! Simply crack your eggs into a colander (with large enough holes - like, not a sieve) and let it do all the work for you. The whites will drip through and the yolk will stay in perfect shape. Another news bulletin: put your egg whites in ice cube trays to freeze for when you will need them - just thaw the individual portions as needed - or whip up a pavlova - whatever works.
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