Despite their popularity, some believe that using chalk to label food jars can create unnecessary dust that can get into the food, is this a real concern, or has technology advanced enough where this is not a problem? Maybe the amount of chalk used on the label is not enough to kick up dust? What about accidental contact when handling the jar? 
I would say no. The function of the egg in the cake is to go in raw, mix with the other stuff, and once the raw egg has penetrated and coated the other ingredients thoroughly, bind it all together with that bouncy, sticky solidified eggy property which comes into existence as the egg cooks.   Cooking the egg first all by itself, then adding to a cake would be like drying some crazy glue, then grinding up that hardened crust and putting the resulting powder between two things you want to stick together. The gluing action is all over when the glue has dried. 