Interesting read on the subject. I personally like having a mix that is egg-free, one can purchase “just add water” mixes.

…the fact was that fresh eggs produced superior cakes. Using complete mixes which included dried eggs resulted in cakes that stuck to the pan, had poor texture, had a shorter shelf life, and often tasted too strongly of eggs.

https://www.snopes.com/fact-check/something-eggstra/