Separate the eggs.
Break up the whites a little with a fork.
Melt half the butter in the saucepan over medium-low heat.
Pour in the egg whites, and cook, stirring constantly with a wooden spoon over low heat, until they start to stick to the sides of the pan.
Keep stirring, scraping up what sticks to the sides and bottom, until the whites turn into swirls of white, like a blizzard.
Now add the yolk and keep cooking just a bit longer until they hold together, but are not overly set.
Remove from the heat and beat in the remaining butter until glossy.
Season with salt and pepper.
Now spill them into a beautiful pile in a soup plate and have little baguette toasts rubbed with a split garlic clove to serve on the side.
*Chervil is a classic French herb which is delicious on scrambled eggs, if you have some.
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