The present invention relates to a method of manufacturing half-boiled seasoned eggs and the half-boiled seasoned eggs manufactured thereby. The method comprises the following steps: (S1) sorting healthy and fresh eggs not having cracks on the shell (S2) inserting the eggs sorted in the step (S1) in a vessel to preheat the eggs using hot water at 40 to 50°C for 8 to 12 minutes (S3) boiling the eggs preheated in the step (S2) at 85 to 90°C for 8 to 10 minutes (S4) pouring saline water with a concentration of 0.1 to 0.2% (v/v) in a water tank equipped with a microwave emission device, and immersing the eggs boiled in the step (S3) to emit microwave with a frequency of 24 to 27 kHz and power of 1,200 W for 30 to 35 minutes while maintaining the temperature of the water tank at 45 to 50°C, so as to make salt penetrated into the eggs (S5) sterilizing the eggs into which the salt is penetrated in the step (S4) at 90 to 95°C for 50 to 60 seconds and (S6) naturally drying the eggs sterilized in the step (S5). According to the present invention, since the salt is penetrated into the eggs by using the microwave, the salinity of the half-boiled eggs is totally uniform. Preheating is performed at a low temperature for a short time before the microwave is emitted, so the salt may easily and uniformly permeate into the eggs through the shell. Moreover, through short preheating and boiling processes, texture of the eggs which is easy to be crumbly can be maintained in a chewy state, and long term storage is realized owing to reduced damage of the shell.COPYRIGHT KIPO 2017본 발명은 간이 배인 반숙란은 제조하는 방법 및 이에 따라 제조된 간이 배인 반숙란에 관한 것으로, (S1) 계란 껍질에 균열이 없는 건강한 신선란을 선별하는 단계 (S2) 상기 단계 (S1)에서 선별된 계란을 용기에 담아 40 내지 50℃의 온수에서 8 내지 12분 동안 예열하는 단계 (S3) 상기 단계 (S2)에서 예열된 계란을 85 내지 90℃의 온도로 8 내지 10분 동안 삶는 단계 (S4) 마이크로웨이브 조사 장치가 구비된 수조에 0.1 내지 0.2 %(v/v) 농도의 소금물을 담고, 상기 단계 (S3)에서 삶은 계란을 침지시켜 수조의 온도를 45 내지 50℃로 유지하면서 주파수 24~27kHz, 출력 1200W인 마이크로웨이브 파장을 30 내지 35분 동안 조사함으로써 계란에 소금을 침투시키는 단계 (S5
