How do you know these are "powdered" eggs? At most low-end chain properties (this would include FF, SHS and competitors like Hampton, Holiday Inn Express etc.) the eggs are usually these discs either served plain or wrapped around a cheese or meat filling (a.k.a. "omelette") that you serve yourself with tongs. These are obviously pre-made and are just heated on-site rather than cooked as most of the low-end properties do not have a full food prep facility, much less a cook.

Even at higher end properties with a full kitchen, the scrambled eggs may well be cooked on site but will be from a pre-mix from a carton. This is almost universal in the industry as the pre-mix egg solution has a longer shelf life both before and after cooking and won't go bad on a buffet as quickly. You should peruse the Sysco catalog for all kinds of egg options for institutional kitchens.

If you want your eggs freshly cracked from a shell, order them fried (as I do ).