1. Precise Timing & Temperatures: Poach eggs at 190°F (88°C) for 4 minutes. Keep hollandaise below 145°F (63°C). 2. Chef’s Techniques & Critical Steps: Swirl water into vortex before adding egg. Whisk yolks constantly, add butter in slow stream. 3. Ingredient Preparation Details: Use fresh, cold eggs for poaching. Clarify butter for stable sauce. Have all components ready. 4. Serving & Storage Instructions: Assemble and eat immediately. Hollandaise can be held in thermos. Poached eggs can be made ahead and reheated.