I think (of course, listen to you) adding eggs can not only change the flavor (adding too much is not good, the egg flavor is too strong), mainly because egg yolk contains lecithin, which can play the role of emulsifier (natural emulsifier), and emulsifier can fully blend water and cream ingredients. So use egg yolk. Egg white can only be used as a solid, but it will never increase the good taste (good taste depends on what kind of cream is used), so it doesn't matter whether you use egg white or not, depending on what taste you like.