 Quick Whole-Egg Hollandaise
Back in the mid-to-late 80's, I found a whole-egg hollandaise recipe in a SWS magazine. I had been making hollandaise with egg yolks and a double boiler, and decided to try the skillet and whole-egg method. The result: It was twice as easy and every bit as good. I haven't made any hollandaise for years and went searching for the SWS recipe. I did not find it, but I found this one from the Joy of Cooking. It is almost identical to the one from SWS. Give it a try:
QUICK WHOLE-EGG HOLLANDAISE 1 cup
Even paler in color than Blender Hollandaise, but it does avoid the problem of what to do with those extra whites.
Place in a bowl and whisk until thoroughly blended and pale yellow:
3 large eggs
4 to 5 tablespoons fresh lemon juice
3 tablespoons water
In a heavy nonstick skillet, melt over low heat:
6 to 7 tablespoons butter
Slowly add the egg mixture, stirring constantly until the sauce has thickened and a spoon dragged along the bottom of the pan leaves a trail. Do not overcook.
Add:
1⁄2 teaspoon salt | 
