Heat a nonstick skillet over medium heat. Add 3 tablespoons of butter to the pan and let it melt. Once the butter is sizzling,  scramble the eggs in the pan. It's essential to keep stirring the eggs continuously to achieve soft and fluffy texture. Be cautious not to overcook them and dry them out. If you're using fresh parsley, you can add it alongside the eggs.

Once the eggs are cooked to perfection, transfer them to a plate and set them aside.

In the same skillet, add a drizzle of olive oil, followed by the diced onions. Sauté the onions until they become soft and translucent.

Now, add the remaining butter and allow it to melt in the pan, over low heat. Once the butter is fully melted, introduce the cassava flour. Make sure that most of the flour is coated in the butter, and stir it around for approximately a minute. It will turn a little lumpy that's how it's supposed to be.

Bring back the scrambled eggs to the pan. Use a wooden spoon or a rubber spatula to break the eggs into small pieces and mix them thoroughly with the cassava flour.

Turn off the heat and give your farofa a final taste. Adjust the salt to your preferred taste.

To get a visual reference for the ideal consistency and appearance, refer to the accompanying pictures.

Your Egg Farofa is now ready to be served, bringing the authentic flavors of Brazilian cuisine to your table. Bom apetite and enjoy!