Most definitely. I suppose, being able to achieve the results that eggs afford us, but by starting out with arguably simpler ingredients, we'll become better cooks.
As our understanding of fats, sugars and proteins improves, we'll be able to control them even better. Cooking is chemistry, after all :).
As our understanding of fats, sugars and proteins improves, we'll be able to control them even better. Cooking is chemistry, after all :).