The present invention relates to a method for manufacturing a seasoned mixing egg wherein white and yolk of the egg are mixed without breakage of a shell of the egg. The method for manufacturing a seasoned mixing egg comprises: a mixing step of manufacturing the mixing egg with white and yolk mixed with each other； a heating step of heating the mixing egg by boiling the mixing egg, processed by the mixing step, at a temperature of 50-100C for 10-20 minutes； an immersing step of immersing the mixing egg, processed by the heating step, in salt water having salinity of 10-25 wt% at 0-15C to quickly cool the mixing egg, heated by the heating step, and making salt penetrate the inside of the mixing egg by an osmosis phenomenon； a seasoning step of seasoning the mixing egg, processed by the immersing step, by inserting one or more of 3-8 parts by weight of butter, 0.5-1.5 parts by weight of cheese, and 0.05-0.15 parts by weight of nutmeg into inserting 100 parts by weight of salt water for immersing the mixing egg； and coating step of coating the outside of the mixing egg by blocking many pores formed on the outside of the mixing egg, processed by the seasoning step, and exposing the mixing egg to smoke. According to the method for manufacturing a seasoned mixing egg of the present invention, white and yolk of a fresh egg are mixed to avoid breaking a shell of the egg. Therefore, merchantability of the mixing egg is increased, and the mixing egg can be stored, moved, and eaten in an easy manner.본 발명은 계란껍질의 파손없이 흰자와 노른자가 혼합되도록 하는 조미된 믹싱계란의 제조방법에 관한 것으로, 조미된 믹싱계란의 제조방법에 있어서, 상기 조미된 믹싱계란의 제조방법은 계란의 흰자와 노른자가 혼합된 믹싱계란을 만드는 혼합단계； 상기 혼합단계를 거친 상기 믹싱계란을 50~100℃의 온도로 10~20분 삶아 상기 믹싱계란의 가열이 이루어지도록 하는 가열단계； 상기 가열단계를 거친 상기 믹싱계란을 0~15℃, 염도 10~25중량%,의 소금물에 담가 상기 가열단계를 거쳐 가열된 상기 믹싱계란이 급격하게 냉각될 수 있도록 하면서 삼투압 현상에 의해 상기 믹싱계란 내부로 소금이 침투되도록 하는 침지단계； 상기 침지단계를 거친 상기 믹싱계란에 삶은 믹싱계란을 담그는 소금물 100중량부에 버터 3~8중량부, 치즈 0.5~1.5중량부 및 넛맥 0.05~0.15중량부 중 하나 또는 둘 이상을 함유시켜 조미하는 조미단계； 상기 조미단계를 거친 상기 믹싱계란은 상기 믹싱
