Eggs are one of those things that we use almost every day (unless you have egg allergies but no worries we've got you covered at the end of this post.) I'm sure we have all had that experience where we are making something whether it be cookies, cake, or brownies and suddenly find we don't have enough eggs. Then we are forced to go to the store or borrow from a neighbor. Wouldn't it be nice if you never really had to worry about running out of eggs?!! Aside from getting chickens, which some of us have, the other alternative is to get them in powdered form, either dehydrated or freeze dried. 
There are a few versions of powdered eggs: whole eggs, egg whites, and scrambled eggs, so make sure you pay special attention to what you are actually buying. Scrambled eggs are just that, eggs that have been scrambled sometimes by themselves and other times with things added in and then they are dehydrated or freeze dried. These are not the type of eggs you want to use when baking, not because they might not work but because they are more expensive and they are specifically meant for consuming as just scrambled eggs and they almost always have oil added to them.
Whole eggs are just that, eggs that have been cracked open and then dehydrated or freeze dried, once dried they are turned into a powder usually by blending. There is nothing else added to them (although some companies do add an anti-caking agent to them to keep them from clumping). These are the ones you can use for any application. There are about 6-7 dozen eggs in a #10 can. How often can you keep that many fresh eggs on hand and actually use them before they go bad? Most companies say that powdered eggs can be stored for about 3 years, but they will and can last much longer if stored correctly.
Now the big question, how do you use powdered eggs? The answer varies a little depending on what you are making. Essentially baking is a science and there is always a rhyme and reason to how, when and what ingredients you add in order to make the recipe successful. For most instances you can just add the powder directly in with the other ingredients and then add a couple of Tbsp. of water. There are a few times, such as with cakes, that it is best to reconstitute the eggs before adding them to your mixture. I found this website where a lady gives a break down of almost all baking uses and tells you when she has found it best to add them and how. Overall I concur with her reasoning and have found the same results when I have used my powdered eggs. She even talks about trying to use them in meatballs (hint: not successful).
For those that are wondering how would they taste just using them reconstituted to make an omelet or scrambled eggs, the reviews are mixed. Powdered eggs don't "act" just like fresh eggs when you scramble them. Some people really like using just the egg whites to make omelets but not the whole egg and some people really don't like using the whole eggs for scrambled eggs. I did find a lady that has a whole method and technique to making scrambled eggs that she swears by and says it makes them taste just like fresh scrambled eggs.
Here's how to convert them to regular eggs:
1 Tbsp. egg powder + 2 Tbsp. water for a medium egg
2 Tbsp. egg powder + 2 Tbsp. water for large egg (although you can essentially interchange medium and large eggs for the most part)
2 Tbsp. egg powder + 1/4 C. water for an extra large egg
If you need to half a recipe, you can half an egg with the powdered mix.
Now for those of you that have egg allergies there are alternatives to use that will work and most of them store for a long time. A while back we did a class on egg substitutes and put together an information sheet on the substitutes. Now, there is something to be said about baking and using substitutes. For anyone with allergies there really isn't a way around it but if you don't have allergies and are just trying to "cut calories" or what not like I said before baking is a science and every ingredient has a purpose. If you replace something with a substitute and expect the exact same results you are going to be surprised. Depending on what you substitute the eggs with you could end up with a chewier, more dense, flat, or very crumbly end product. So choose wisely and make sure you are prepared for a different but still edible baked good.
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