This invention provides a method of producing Trionychidae egg gratin, comprising the following steps: placing a fresh Trionychidae egg sized 5-8 g which has been washed and screen and has a complete yolk in an egg receiving plate then placing the egg receiving plate into a gratin-baking machine (known as egg gratin machine) with backflow hot air at two sides and preheating for an hour at about 50 DEG C then sequentially gratin-baking the Trionychidae egg at about 60DEG C, 70DEG C, 80DEG C and 90DEG C for an hour respectively finally increasing the temperature to about 100DEG C and gratin-baking for about another four hours to complete the gratin-baking process and switching off the machine for natural cooling for about two hours before removal from the machine. Accordingly, Trionychidae egg gratin which is healthy, nourishing, natural and precious and has an intact shell can be obtained after vacuum packaging.本發明係提供一種甲魚焗蛋之生產方法,其方法之步驟主要係將經洗選之生鮮而蛋黃未破散之5-8公克大小甲魚蛋,先置於承蛋盤中,次將承蛋盤收入兩側迴流熱風之焗烤機(稱焗蛋機),預熱約50℃約一小時,接續使甲魚蛋依序在約60℃、70℃、80℃及90℃各焗烤約一小時,最後升溫至約100℃繼續焗烤約四小時,即焗烤完成,並續關機後自然冷卻約二小時後取出,真空包裝即得營養、滋補、天然、珍貴、殼未破之甲魚焗蛋。
