PROBLEM TO BE SOLVED: To provide a two-stage heat-treatment egg with a shell where no water is left in albumen, and yolk and the albumen have each moderate viscosity so as to satisfactorily cling to food materials. SOLUTION: The two-stage heat-treatment egg with the shell is obtained by the following process: heating raw egg at a first-stage heating temperature for a long time where egg yolk turns to a cream state and lysozyme and conalbumin exist in albumen so as to become translucent; and successively heating at a second-stage heating temperature for a short time where the albumen turns to a white translucent pudding state and the viscosity of the yolk part is 3,000-5,500 cps, and the syneresis ratio of the yolk and the albumen is prevented so as to be within about 2-5 wt.% when dropping the yolk and the albumen. COPYRIGHT: (C)2005,JPO&NCIPI
