The cholesterol-reduced edible eggs produced by the present invention is new type of processing eggs which have not been disclosed in the past, wherein the cholesterol-reduced edible eggs are aged for 15 to 40 days under the conditions of the temperature of 23 to 45°C and the humidity of 20 to 75% so that the cholesterol is excellently reduced, there is almost no dry and crumbling feeling felt in roasted eggs or stone-plate cooked eggs, a glutinous texture is obtained, and the fishy smell specific to the eggs is a little to have excellent flavor preference.COPYRIGHT KIPO 2018본 발명에 의해 제조된 콜레스테롤이 저감된 식용란은 기존에 공개된 바 없는 새로운 형태의 가공란으로, 온도 23 ~ 45℃, 습도 20 ~ 75%의 조건으로 15 ~ 40일 동안 숙성시켜 콜레스테롤이 우수하게 저감될뿐만 아니라, 식감이 쫄깃하고 구운란이나 맥반석란에서 느껴지는 퍽퍽한 느낌이 거의 없으면서, 알 특유의 비린내가 적어 기호도가 우수하다.
