There's no chance of breaking the yolks when you cook up these eggs. That's because they're actually dried apricots -- a tangy complement to the sweet marshmallow egg whites.
Place a piece of aluminum foil on a flat working surface and then grease the surface of the foil with 1 teaspoon of the butter.
In a small saucepan, melt the second teaspoon of butter over low heat. As soon as it has melted, add the marshmallows to the pan and turn up the heat to medium-low. Stir continuously with a wooden spoon until the marshmallows are completely melted and have just started to bubble.
Immediately remove the pan from the heat and spoon the melted marshmallow, in 2 separate blobs, onto the greased foil. You have to work fast, before the marshmallow begins to solidify again. TIP: When spooning the melted marshmallow onto the greased foil, work quickly, using the back of the spoon to spread out the "egg white" a bit.
Shape 2 dried whole apricots and gently press each one, rounded side up, into the center of a marshmallow blob. TIP: To make a dried apricot look just like a dome-shaped egg yolk, use your thumbs to push the center of the fruit until it is concave.
When the marshmallow has set enough to hold together, but before it stiffens too much, use a spatula to transfer the eggs to a breakfast plate. TIP: Once the candy eggs have set, insert a plastic spatula beneath each one and, at the same time, use your fingers to gently peel the marshmallow from the foil.