- when preparing, no contact allowed between the hot water bath and the bowl where are the ingredients
- do not overheat (except if you want scrambled eggs :-)). Ideal temperature is 120 degrees F. (49 degrees C)
- add the flavored element in the egg yolk (e.g. clarified butter for preparation of a sauce) in a steady slow stream (or the sauce may break)
- after completion, keep warm for service but not too hot (or the sauce may break)
Streak marks on the bottom of the bowl indicate that the preparation is sufficiently cooked. You should then start the preparation of your emulsified warm sauce right away.