Scrambled eggs are a staple of any breakfast buffet. It's hard to find a buffet without at least one chafing dish full of the stuff, which is odd when you consider what a pain eggs are to have around the kitchen -- they roll away easily and break under the slightest pressure, and even a tiny, unnoticed raw egg spill can mean a serious salmonella contamination.
That's why nearly every time you see scrambled eggs in a buffet they're made from powdered eggs. Once dehydrated, eggs can be stored for years in much less space than in the shell, and the taste is ... tolerable. At least you have the honor of knowing that what you're eating is almost identical to the scrambled eggs soldiers ate during World War II.