Method for preparing frozen fried eggs in which fresh eggs are cracked into corresponding molds impregnated with oil and inserted into a convection oven at a temperature of between 232 and 252°C for a period of 130 to 150 seconds in order to fried, before being inserted into a blast chiller at a temperature of between -23°C and -13°C for a period of 15 to 25 minutes in order to be frozen, before finally being individually bagged such that, when defrosted, fried eggs having a texture similar to that of freshly prepared fried eggs are obtained.
