[luhn]

Dried eggs are definitely less desirable, but in cake batter they are there for neither taste nor texture, but rather for their chemical properties as a binding agent. Swapping out traditional egg for dried eggs wouldn't make a difference as long as the chemical effects are the same.

Also, I'm not sure, but I'd guess that the "egg" previously in the cake mix was not actual dried egg, but some alternative binding agent.

[aaronblohowiak]

https://en.m.wikipedia.org/wiki/Powdered_eggs

[luhn]

I'm not sure why you're linking to that. Care to elaborate?

[aaronblohowiak]

The history of the powdered egg is based on a cake manufacturer that was sourcing liquid egg from china. By dehydrating the egg, they were able to save weight/space. So, I think it is likely that the powdered egg in cake mix was also the powdered egg variety.