There is also Šmakoun, it's basically just pressed egg white. Here is the inventor describing it
The slice is made of pure egg white, that is albumin, which is a source of the most valuable proteins, necessary in metabolism of organs of living organisms. New modern technology of processing of the hen egg white has been developed in the Czech Republic and patented. This technology turns the white into a porous material further processed in pressurised steam chamber. That produces a compact belt of thin layer of material, composed of microscopic fibres. The belt is then rolled into the shape of cylinder, cut into smaller pieces. These are then pressed into the final form of 100-gram slices. Finished slices are vacuum packaged in plastic bags. As final treatment, each bag is re-sterilised in special equipment.
The slice is made of pure egg white, that is albumin, which is a source of the most valuable proteins, necessary in metabolism of organs of living organisms. New modern technology of processing of the hen egg white has been developed in the Czech Republic and patented. This technology turns the white into a porous material further processed in pressurised steam chamber. That produces a compact belt of thin layer of material, composed of microscopic fibres. The belt is then rolled into the shape of cylinder, cut into smaller pieces. These are then pressed into the final form of 100-gram slices. Finished slices are vacuum packaged in plastic bags. As final treatment, each bag is re-sterilised in special equipment.
from http://www.iufost.org/publications/newsline/Newsline55.html