I found my copy of James. He has a number of recipes for both traditional and powdered eggs. The one I used is as follows:

72 g powdered egg white
473 ml distilled water
2 ml 28% acetic acid
15 ml ammonium chloride

1. Dissolve the egg in water. Add the other ingredients. Whip to a froth. Label container and refrigerate for 24 hours.

2. Remove from refrigerator and let warm to room temperature. Remove the froth that has settled on the now liquid solution. Strain the liquid through cheesecloth. Return the solution to the refrigerator and store for a week before using.

James has a 20 page section on albumen in his book