They look different and the taste is more concentrated than usual. Wylie Dufresne of WD-50 doesn’t even use the whites in his new version of Eggs Benedict. As Frank Bruni of the New York Times says in The Shape of Eggs benedict to Come:

“On the finished plate a column of egg yolk and a muffin-encrusted cube of fudgy hollandaise prop up an ultrathin, ultracrispy chip of Canadian bacon.
“At once concise and comprehensive, it’s perhaps the tidiest Benedict the egg-loving world has ever known. It’s quite possibly the best, yielding more yolk, more hollandaise and a more pronounced juxtaposition of textures in each bite.”