It’s all about taste and structure! When our Founder was learning to make gelato in Italy, they made five recipes with an egg base, where egg was the emulsifier (helping fats and water mix) and the same flavours with a non-egg or “white” base that used mono- and diglycerides as the emulsifier. The taste difference was striking. That was enough for our Founder. The egg base was both a clean product and had a richer fuller taste and was much more satisfying - but more expensive. Mono- and diglycerides are found in oils in nature but at large scale are made using a chemical process and as a result, is much cheaper than egg yolk. Our Founder resolved to only use egg in future for all her dairy ice cream recipes but also created an egg free vegan chocolate flavour that uses "clean label" sunflower lecithin as the emulsifier for anyone allergic to egg. Egg also helps the structure of ice cream, reducing the speed at which ice cream melts. This means that Elato arrives at your home from the store with less chance of the melted edges inside the tub re-freezing and getting icy after you place it in your freezer.