Chefedb--thank you, but you only make my point. You are taking a "reasonable restraint"/caution on the subject and turning it into an unreasonable one. AND I am at home, not in a commercial setting. If you want to be totally safe from food poisoning, you would stop eating at all wouldn't you? Throw out potato salad after 15 minutes? (recall I said refrigerate after 30 min when the guideline is FOUR HOURS). I make Egg Nog and ice cream using raw eggs. I eat butter that is on the counter for 2-3 weeks until consumed. I scrape green mold off blue cheese and eat it with relish.
Life is filled with threats, as well as things that are not threats at all. Its good to mind the difference.
I have been a "Home Chef" for about 10 years now. Started by wanting to bake my own bread and now I'm doing about everything from as scratch as I can get. No over riding political position--just my hobby. Its a constant education what food is. on this very subject, I decided to forgo Hollandaise sauce. Its taking eggs and simply covering them in butter. GAG! It may taste good, but its a waste of caloric input. I made a light cheese sauce instead--only half or 3/4th the calories? (ha, ha!). Still fattening, but so very good. I know I will do a Hollandaise in the near future just to see if I can do it but like the time to let eggs sit out at room temp: moderation in all things.
I do like a sauce on EVERYTHING. Maybe some other kind of sauce will do including the store bought fake ones. Doesn't matter if it doesn't taste like "real" Hollandaise, rather my interest is does it add interest/taste/variety to the meal? >>>> and I'm thinking portion control might really help here as well. Use less of the Hollandiase that I would have when younger. As a single person, that means learning how to make single yolk portions of the sauce. I think this because I enjoy my home made from scratch mayonnaise so much and its about the same thing calorie wise.
The tradeoffs we must make!!