Break eggs and separate yolks. Leave each yolk in a half shell.
Salt egg whites and whip till stiff.
Spoon half of beaten whites into a mound to form a nest. Press an eggshell into the center of the mound to form a hollow. Then pour egg yolk into the hollow. Place the nest in hot butter already sizzling in an omelet pan.
Proceed with the second egg. Be sure there is a little space between the mounds. When the froth is firm, gently turn it upside down, or place in a 400°F. oven, till top is cooked.