[Object] To provide a method of producing dried egg white capable of easily and stably obtaining dried egg white having high gel strength, and the dried egg white.[Solving Means] In this dried egg white, a proportion of an egg white protein having a molecular weight of not less than 97,400 and not more than 340,000 is not less than 35% of a proportion of an egg white protein having a molecular weight of not less than 20,100 and not more than 340,000
