An egg food product and a method for making the same. In one embodiment the method of making a food product comprises feeding a liquid composition into a cavity, the liquid composition comprising at least 80 percent liquid egg comprising albumen and yolk; mixing the liquid composition in the cavity; raising the temperature of the mixed liquid composition to above 175 degrees Fahrenheit; and after raising the temperature, extruding the mixed liquid composition through a die cavity having a temperature greater than 175 degrees Fahrenheit to solidify and shape the mixed liquid composition into a solid composition; and cutting the solid composition to a desired length.

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