A method for producing a processed egg product containing 20 to 90% coagulated eggs and having a value measured by the following procedures (a) and (b) of 5.5 to 30 cm, and having a viscosity of 2000 mPa · s or less A coagulated egg-containing solution preparation step for coagulating the egg mixture in the solution； and a thickening step for increasing the viscosity of the coagulated egg-containing solution； A method for producing a processed egg product, wherein an oil-containing emulsion is added to any solution portion of the solution. (A) 100 g of egg processed product having a product temperature of 10 ° C. is squeezed out to a cellul having a diameter of 5 cm and a height of 5 cm. If the processed egg product is not a perfect circle, the value of the portion with the largest diameter is measured.凝固卵を２０～９０％含有し、下記の（ａ）（ｂ）の手順で測定された値が５．５～３０ｃｍの卵加工品の製造方法であって、粘度２０００ｍＰａ・ｓ以下の低粘度溶液中で卵混合液を凝固させる凝固卵含有溶液調製工程と、前記凝固卵含有溶液の粘度を増粘させる増粘工程とを有し、前記低粘度溶液、あるいは前記増粘前後の凝固卵含有溶液のいずれかの溶液部分に油脂含有乳化液を添加する、卵加工品の製造方法。（ａ）直径５ｃｍ、高さ５ｃｍのセルクルに、品温１０℃の卵加工品を１００ｇ絞り出す、（ｂ）前記セルクルを取り外し、３０秒後の卵加工品の直径を測定する、ただし、３０秒後の卵加工品が真円状でない場合は、直径が最大となる部分を測定した値とする。
