It can be done, but make sure it's pure (food grade) to avoid contamination with other chemicals.
If used powder before some years ago during a Albumen course. I can't remember clearly, but I think in the end we prefered the look of real eggs.
Be careful. I used powdered egg whites from Honeyville Farms then they added sodium laurel sulphate as an anti-caking agent and they no longer worked correctly. I recommend using the liquid egg whites you find in cartons in the supermarket.