Thank you for your feedback! To clarify - the savings created by the product are stated in the original post. For the purpose of this exercise any other factors don't need to be considered as at this stage in the design process we can assume other factors (such as cleaning, preparation, operating costs etc.) can be addressed through design solutions. However I take on board your point about the purchase cost and I would like to clarify that by value I mean purchase cost (i.e. how much would you (the user) be willing to spend on this product if it could make the savings stated above).
You're essentially asking a group of people interested in food to do a financial exercise. The things is, we get the point about the alleged savings, but 'cheap' is not enough, if it compromises quality (something very quickly noticeable in eggs); how has the quality of your product been assessed by your target market?
Without having any idea of what your specific product is (other than cheap), how it differs from what's currently out there, and what it is about the product that might make it cheaper than what is already available (manufacturing process/location? ingredient grade? other?), there's no way of telling whether or not your product would be of any interest to your target market.
Pasteurized yolks, whites, and whole eggs (both conventional and organic) are readily available in many countries at acceptable to highly competitive prices, even in the very expensive country where I currently happen to be.