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Place the saucepan with the egg yolk mixture over a pan of hot water. Whisk the mixture constantly until the mixture starts to thicken. Then immediately remove from heat.
Season with salt and crushed pepper and mix the sauce. Serve right away or cover to keep warm. If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it up.
Boil water in a casserole. Add a tablespoon of lemon juice into the hot water. Reduce the temperature to low heat and break the eggs into the casserole. Let them shape the form for 3-4 minutes. When ready, use a skimmer to take the eggs out.