How would our culinary universe look if we did not have the egg? No boiled, fried, poached or scrambled. No omelets. How would you make an angel cake or muffin if you didn’t have an egg? We would live in a cake-less world. Not even pancakes. Just think about all the pancakes in the world—they would all be non-existing without eggs. How would you make sauces such as mayonnaise, Hollandaise or sabayons without eggs? Custard for your pies, or delicate meringue desserts such as pavlovas or baked Alaskas? Indeed, egg is a cornerstone of our gastronomy without which the most important foams, gels, and emulsions would be practically impossible to make. Or would they really?