If you're talking about a mostly (or all) yolk product (made from eggs that have been cracked), I would say no. It makes more sense to throw away the whites than to create a product that is outside of the egg (and I think the eggshell does the best job of protecting the freshness of the egg).
I have the same problem with egg white products (like EggBeaters). It's more economical, less wasteful and most likely tastier, to just throw away half the egg (because of all the resources used in making a processed product). Also the freshness will suffer, and it's likely that preservatives would have to be used and there'd likely be hen to market delay so there'd be more "days from the chicken" than would whole eggs.