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It's something you learn by doing: at what point, exactly, are the yolks ready to absorb the butter?
Heat the yolks over a double boiler to control the heat. Whisk them. When they start to thicken, add a T of hot water. Repeat. When they start to thicken the last time, whisk in the butter.
It has to be learnt by doing, because timing the yolks is tricky, and then they go past the thickening state into a hardening state, and you've got scrambled eggs. Until you've mastered it, have backup eggs ready when you need to make it.
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