Good instinct trusting your lovely results - eggless lamination done well is not a runner-up.
What egg brings: yolks carry fat plus natural emulsifiers, which tenderise the crumb, deepen browning, and pull the texture toward brioche - softer, richer, more golden. Think of egg-heavy doughs as sitting closer to cake's neighbourhood.
What eggless lamination does instead: richness from milk and the laminated butter itself, with a slightly leaner dough - and that leanness is a feature. The layers stay CRISPER and more defined because there's less tenderising working against the flake. Two different personalities, both legitimate.
On converting between them: it's not a one-for-one swap. Eggs are liquid, fat and structure simultaneously, so removing or adding them shifts hydration and the whole balance - it's a reformulation, not a substitution. If a recipe matters to you in the other form, rebuild from a recipe designed that way rather than patching.
For the Indian market you're serving, you're on the strong side of this trade already 🙂
