This reminds me of the (apocryphal?) story that boxed cake mixes sold better after they started requiring you to add an egg, since that made people feel like they contributed more to the result.
I've also heard that story, but it always seemed to me that an equally, if not more, likely reason is that cake made with a fresh egg simply has better flavor and texture. I tried reconstituted powdered eggs once, the taste is still somewhat egg-like but the texture is semi-unpleasant.
qzw|3 years ago