Two eggs full, divided. Two whites for that pasta layer, two yolks to the bechamel. I divided two eggs into 2 independent bowls, just one for whites a person for yolks, blended the feta in to the whites smooshing by using a fork, then folded the yolks during the bechamel. https://elliottzvogy.wikiconversation.com/6911539/the_5_second_trick_for_pasti_toto