PROBLEM TO BE SOLVED: To provide a novel boiled egg with a shell controlling a heating temperature and heating time for optionally remaining γ-livetin (IgY) which is an immunoglobulin, having semi-matured yolk and raw egg original flavor and texture, capable of carrying with albumen coagulated and being eaten with good taste simply and providing easy intake of γ-livetin.SOLUTION: There is provided a boiled egg with a shell having no flowability with albumen coagulated, liquid shape of a part or all of yolk and raw egg original flavor and texture of yolk and the content of γ-livetin of 60 wt.% or ore compared to a raw egg. There is provided a boiled egg with a shell by heating the raw egg under any condition of temperature and time of following (1) to (5). (1) temperature of 80 to 90°C for 11 to 14 minutes. (2) temperature of 90 to 100°C for 7 to 11 minutes. (3) temperature of 100 to 110°C for 5 to 8 minutes. (4) temperature of 110 to 120°C for 4 to 6 minutes. (5) temperature of 120°C for 3 to 5 minutes.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】鶏の免疫グロブリンであるγ-リベチン(IgY)が有意に残存するように加熱温度及び加熱時間を制御し、かつ卵黄が半熟状で生卵本来の風味及び食感を有し、卵白が凝固していて携帯が可能で美味しく手軽に喫食でき、γ-リベチンの摂取を容易にできる新規な殻付き茹で卵の提供。【解決手段】卵白が凝固して流動性がなく、卵黄の一部又は全体が液状で生卵本来の卵黄の風味及び食感を有しており、γ-リベチンの含有量が生卵と比較して60重量%以上含有している殻付き茹で卵。生卵を、以下の(1)~(5)の温度及び時間のいずれかの条件で加熱してなる殻付き茹で卵。(1)80~90℃の温度で11~14分、(2)90~100℃の温度で7~11分、(3)100~110℃の温度で5~8分、(4)110~120℃の温度で4~6分、(5)120℃の温度で3~5分【選択図】なし
