The present invention relates to a method for mixing the raw white and yolk of an egg in such a manner that a raw egg is covered with a protection material to prevent the egg from being broken and then inputted into a cylindrical pipe to be applied with a rotational force generated during the rotation of the cylindrical pipe, wherein the cylindrical pipe rotates at a rotation speed of 500-5000 rpm for one to six seconds and stops for the next one to six seconds, and then the processes are repeated. The resultant egg, wherein the white and yolk are mixed by the rotation and stoppage of the cylindrical pipe, is processed through: a first heating step for heating the resultant egg at a temperature of 40-75° for 10 to 15 minutes a second heating step for secondarily heating the heated egg at a temperature of 90-95° for five to 20 minutes and a soaking step for soaking the heated egg in water at a temperature of 5-15°, in which salt containing 20-25 wt% of salinity is dissolved. According to the method for mixing the raw white and yolk of an egg of the present invention, the raw white and yolk of an egg are mixed evenly, and then boiled, thereby providing a soft texture of a boiled egg instead of dry and crumbling texture given when the boiled white and yolk of the egg are eaten separately, and having an effect of allowing convenient cooking as the white and yolk of an egg can be mixed without breaking the egg and mixing the white and yolk of the egg at home or restaurant.COPYRIGHT KIPO 2016본 발명은 날계란의 믹싱방법에 관한 것으로, 날계란이 깨지지 않도록 보호재로 감싼 후 원통파이프에 투입하고 상기 원통파이프를 회전하여 상기 원통파이프 내에 투입된 상기 날계란에 회전력을 가하여 상기 날계란 내부의 흰자와 노른자를 혼합시키는 날계란의 믹싱방법에 있어서, 상기 원통파이프는 500~5000rpm으로 1~6초동안 회전되고 1~6초동안 멈춤이 이루어지는 과정이 반복적으로 이루어지도록 하고, 상기 원통파이프의 회전과 멈춤을 통해 흰자와 노른자가 혼합된 믹싱된 계란을 40~75°의 온도로 10~15분간 익히는 1차가열단계와 90~95°의 온도로 5~20분간 익히는 2차가열단계를 거친 후 5~15°의 온도의 물에 염도 20~25중량%인 소금을 녹여서 제조된 소금물에 10분~2시간동안 침지하는 침지단계를 거친 후 건조시키는 것을 특징으로 하였다.본 발명의 날계란의 믹싱방법에 의하면, 날계란 내부의 흰자와 노른자를 균일하게 혼합시킴으로써, 상기
