Beat eggs well with a whisk. Strain the whipped mixture through a fine strainer several times.
Add some salt and pour water in a slow trickle. Water should be taken with a ratio of 2: 3 to the egg mixture (125 ml of egg and 80 ml of water). The egg mixture should be mixed in one direction until the salt dissolves so that no bubbles appear that can ruin the creamy texture. Pour into molds leaving a couple of centimeter of free space.
Close the molds tightly with foil and place in a steam bath for 15 minutes. Readiness check wooden toothpick if it is dry then the mousse is ready.
Egg mousse is ready, sprinkle with green onions before serving.