I make my own hollandaise sauce from scratch and for the time that the egg yolk is in the pot with the vinegar, butter and lemon juice, they look relatively cooked to me, the heat that the sauce is cooked over is enough I think for the yolks to be cooked through...they do go pale yellow not bright yellow as they look raw. Thoughts?

I've been naughty and have had 3-4 minute eggs recently...I must stop!!!