PROBLEM TO BE SOLVED: To provide a half-boiled processed egg with a shell and a seasoning, eatable as a seasoned half-boiled egg as it is without the need of separately preparing a sauce, by seasoning the albumen and yolk of a half-boiled processed egg with a shell and a seasoning by a seasoning liquid.SOLUTION: A processed egg is produced by a method that includes a step of soaking an egg with a shell in a seasoning liquid for 6 hours or more under normal pressure, or for 30 minutes or more under applied pressure followed by heat sterilization at a prescribed temperature for a prescribed time.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2016,JPO&INPIT【課題】半熟状の殻付き及び味付き加工卵の卵白及び卵黄に、調味液により味を付けることによって、タレを別途用意する必要がなくそのまま味付きの半熟状の卵として食することができる半熟状の殻付き及び味付き加工卵を提供する。【解決手段】調味液に殻付き卵を常圧下で6時間以上又は加圧下で30分以上浸漬した後、所定温度で所定時間加熱殺菌する工程を含む方法により製造される加工卵。【選択図】図1
