I'm always amazed how cuisines vary vastly. In Chinese cuisine (which I'm familiar with), The use of egg "by"products (as in, not just cook egg straightly) in c

I'm always amazed how cuisines vary vastly. In Chinese cuisine (which I'm familiar with), The use of egg "by"products (as in, not just cook egg straightly) in cooking is significantly less compared to Western cuisines. Milk byproduct, even lesser.