Eggs kagiana

Name: Eggs kagiana (Feta mousse)
Yield: Makes 4
Ingredients: Pinch of wild oregano; 200 g feta cheese, grated; 50 ml milk; 4 topped & empty egg shells; 4 topped & empty egg shells; Oregano; 30 ml olive oil; 2 free range eggs, whisked; 2 beef steak tomatoes, grated; Kosher salt & pepper; Kosher salt & pepper

Feta mousse

Preparation info

Makes
4

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Eggs kagiana

30 ml olive oil
2 beef steak tomatoes, grated
2 free range eggs

Starter
Gluten-free

Method

Eggs kagiana

Heat a pan with olive oil. Add grated tomatoes and reduce by half. Add the whisked eggs and mix constantly, as in scrambled eggs. Remove from heat and season with salt, pepper and oregano.

Feta mousse

Mix together, heat until melted and blend until smooth. Place in an espuma gun and charge.