An aged egg manufactured according to the present invention is a new type of a processed egg which has not been conventionally disclosed. The aged egg is aged at a temperature of 23-38°C and humidity of 20-65% for 15-30 days, and has a gooey texture. Also, the aged egg does not have dry and crumbling feelings which can be seen in roasted eggs or elvan-plate cooked eggs, and has less bad smell unique to eggs, thereby having excellent user preference.COPYRIGHT KIPO 2016본 발명에 의해 제조된 숙성란은 기존에 공개된 바 없는 새로운 형태의 가공란으로, 온도 23~38℃, 습도 20~65%의 조건으로 15~30일 동안 숙성시켜 식감이 쫄깃하고 구운란이나 맥반석란에서 느껴지는 퍽퍽한 느낌이 많이 없으면서 알 특유의 비린내가 적어 기호도가 우수하다.
