The present invention relates to a method for making baked eggs. The method of the present invention comprises the steps of: collecting large eggs selecting large eggs to be baked by primarily removing poor eggs from the collected large eggs through a selector washing the selected large eggs aging the washed large eggs at 50°C for 3 days and processing the aged eggs at 100°C for 24 hours. According to the present invention, in order to prevent damage off the eggs due to a change in the external temperature when the eggs are processed, the eggs are primarily heated and aged and secondarily heated and processed to decrease the difference in the temperature applied to the eggs, so that the damage and cracks of the eggs can be prevented.COPYRIGHT KIPO 2014[Reference numerals] (AA) Start (BB) End (S10) Collect large eggs (S11) Select large eggs to be baked by primarily removing poor eggs from the collected large eggs through a selector (S12) Wash only large eggs passing through the selector (S13) Age the washed large eggs at 50°C for 3 days (S14) Process the aged eggs at 100°C or higher for 24 hours (S15) Mark expiration dates on the processed large eggs (S16) Secondarily remove poor eggs among the large eggs marked with the expiration dates본 발명은 구운계란 제조방법 및 그 제조방법에 관한 것이다. 본 발명의 구운계란 제조방법은대란을 수집하는 단계와, 상기 수집한 대란 중 선별기를 통해 불량란을1차적으로 제거하여 구울 대란을 선별하는 단계와, 상기 선별된 대란을 세척하는 단계와, 상기 세척된 대란을 50℃에서 3일간 숙성하는 단계 및 상기 숙성된 대란을 100℃에서 24시간 가공하는 단계를 포함한다. 이와 같은 본 발명에 의하면 계란을 가공할 때 계란이 외부의 온도변화에 따라 파손되는 것을 방지하기 위해 1차적으로 가열숙성한 후 2차적으로 가열가공하여 계란에 가해지는 온도차이를 줄여줌으로써 계란이 파손되거나 균열이 생기는 것을 방지할 수 있다.
