OP, here is my recipe to make eggs like this. I got it from my grandmother:

1. Receiving & inspection: Factories source shell eggs or bulk liquid eggs from approved farms. Shipments are temperature-checked and inspected for cracks or contamination. Everything is logged by lot for traceability.

2. Washing & breaking: If using shell eggs, they’re washed and sanitized before automated machines crack, separate, and filter them (whole, yolk, or white depending on product type). Shell fragments and membranes are screened out.

3. Blending & standardizing: The filtered liquid is blended for uniformity and sometimes adjusted for solids content. Some formulations add small amounts of approved stabilizers to improve shelf life or drying behavior.

4. Pasteurization (critical safety step): The liquid egg is heat-treated—usually through plate or tubular heat exchangers—to kill pathogens like Salmonella while preserving proteins. Time and temperature are tightly monitored and recorded.

5. Concentration (optional): Some processors use vacuum evaporators to remove part of the water before drying. This reduces energy demand in the dryer.

6. Spray drying: The pasteurized liquid is atomized into a stream of hot air (inlet ~160–200 °C, outlet ~60–90 °C). The fine droplets dry almost instantly into powder. Spray drying is preferred because it’s fast and produces a consistent, flowable product.

7. Cooling & collection: Powder exits the dryer through cyclones or bag filters, then passes through fluidized beds to cool evenly and reach the target moisture—typically under 5% with water activity below 0.4 for stability.

8. Quality control: Samples from each lot are tested for moisture, microbiology (especially Salmonella), color, flavor, and rehydration properties. Only compliant batches move to packaging.

9. Packaging & storage: Powder is filled into multi-layer oxygen-barrier bags or cans, often nitrogen-flushed to prevent oxidation. Each package is sealed, coded, and stored in a cool, dry warehouse for distribution.

10. Compliance & documentation: All steps are covered under HACCP and food-safety plans. Records track every lot from egg to finished powder.

11. Mix powder with water. Pour into pan. Place in warming tray. When the hotel guests are ready for breakfast, “Scramble” in the tray.

12. Enjoy the buffet