Market thing, emphatically not a compromise - and the confusion is fair if your reference point is European content.
The Indian reality: a very large share of customers here will only buy eggless, and for many working bakers it becomes the MAJORITY of the order book. In this market, eggless isn't an accommodation - it's the core product. A course that treats it as a footnote has trained you for someone else's country.
The teaching distinction that matters: proper eggless work means formulations BUILT eggless from scratch - their own ratios, their own structure - not egg recipes with the egg removed and something sad swapped in (which is why so much self-taught eggless disappoints). Taught that way, it's every bit as rigorous as the classic French work, and honestly the harder skill of the two.
And no lock-out: everything transferable - lamination, fermentation, structure, costing, discipline - is identical. Egg enrichment is additive knowledge on top of foundations you'll already own; picking it up later is far easier than the reverse direction.
Commercially, one more angle: strong eggless skills are the RARER capability here. The baker who does eggless beautifully has the bigger addressable market and less competition at quality. That's not a compromise, that's positioning 🙂
