Weak market linkages, unavailability of cold-storage, and the significant loss of eggs due to breakage and low shelf-life contribute to the unaffordability and the low consumption of eggs in low-income countries like Ethiopia. Powdered dried egg provides a convenient alternative to this problem. The effect of spray- and oven-drying of eggs from local (Ethiopian) and exotic (imported) chicken breeds on the physical, techno-functional, nutritional composition, shelf stability, and organoleptic attributes of egg-powders was evaluated. Exotic (n= 150) and local (n= 140) eggs were spray/oven-dried. Experimental design used was completely randomized design. The yield, bulk-density, flowability, and the foaming-, emulsification-, and water/oil absorption- capacity of the egg powders were evaluated following standard procedures. The concentrations in energy, protein, fat, ash, and minerals were determined. The egg-powdersâ€™ contribution to nutrient requirements from complementary foods and their potential use as an alternative protein source in ready to use therapeutic foods (RUTF) were evaluated. Local eggs had higher energy and fat content, whereas protein was higher in the exotic eggs (P< 0.05). About 12.5 g of egg powder (one egg) can fulfill > 75%, 30%, and 40% of fat, energy, and calcium requirements, respectively. Only 6 g and 4 g of egg-powder (local/exotic eggs with oven/spray drying) are needed to fulfill protein and choline requirements, respectively. Considering the quality/quantity of proteins, egg powders can be alternative protein sources in ready to use therapeutic foods (RUTFs). Functional properties including emulsification capacity, water/oil absorption capacity, and soluble protein content between oven-dried local and exotic eggs were significantly different (p