You can freeze dry raw eggs. Crack them in a bowl, whisk them together, pour into trays and freeze dry. When done put in a food processor and pulverize them into a powder and store. 2 tbsp of egg powder equals 1 egg. Rehydrate at equal parts egg/water. For instance if you wanted a 3 egg omelette, put 6 tbsp of powder and 6 tbsp of water in a bowl. It will turn back into a regular looking egg and you wouldn’t even know its freeze dried. Then cook it.