Just as a comment about using the richness of egg yolks to substitute for cream.
When I was a little kid more than 55 years ago, I can remember my great grandfather using beaten egg yolk as a 'creamer' for coffee on Pesach, before the pareve chemical existed.
Then when I marriedmy ex-wife, the ex-MIl told stories about her parents doing the same thing in Europe in the 30s.
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