Baste the Tins
In a small saucepan, melt the butter over low heat. Let it cool slightly, then use a pastry brush to generously coat two or three madeleine tins with butter.
Prepare the Batter
Combine the eggs, egg yolk, sugar, and salt in bowl. Whisk for 5 minutes at medium-high speed until the mixture is pale and has doubled in volume.
Gently Fold the Mixture
Use a large rubber spatula to gently fold the mixture. Slowly drizzle the melted butter into the batter, folding gently until fully incorporated.
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