The invention described herein comprises a crunchy egg product, manufacturing apparatus, and manufacturing processes to produce a desirable consumer product that is nutritious and fulfills a gap in crunchy low carbohydrate snack food product category. The final product comprises a high egg percentage by volume and a low water content by weight, audible fracturing characteristics, and brittleness characteristics. It comprises a low carbohydrate, high protein crunchy snack food for consumption by those on a low carbohydrate diet. Manufacturing steps and apparatuses are described.
