Place your first egg in a small dish; it’s always easier for me to tip the dish into the water vs. cracking the egg right into it. When the water is just below simmering — i.e. you’ll see tiny bubbles across the bottom of the pot but the surface is not bubbling; if your water has begun to simmer, reduce the heat so it stops — use a spoon or utensil to create a gentle whirlpool in the pot. I like to place the bowl of hollandaise in a large bowl of warm-to-hot (but not steamy) tap water and attempt to whisk every minute or two until it’s loosened and smoothed out.