No the yolk would be essential for the mix. Something to do with water:fat miscibility I think. (Lecithin- amphiphilic!) Try offsetting with other flavours? citrus//cinammon?
turns out one night in the fridge and the eggy taste is gone but now its also firmer and denser.
Probably volatile sulphides.
@sohi started
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No the yolk would be essential for the mix. Something to do with water:fat miscibility I think.
(Lecithin- amphiphilic!)
Try offsetting with other flavours? citrus//cinammon?