PURPOSE: A producing method of a functional steamed egg dish is provided to use natural spices instead of chemical additives for extending the expiration date of the steamed egg dish. CONSTITUTION: A producing method of a functional steamed egg dish comprises the following steps: mixing 100wt% of egg water, 1-3wt% of carrot, 1-3wt% of spring onion, and 1-3wt% of green laver; adding 0.5-1% of salted shrimp and spices, and stirring the mixture using a high-speed agitator for about 5-10 minutes to obtain a stock solution; and filling the stock solution in a film container by pressurizing, and steaming the mixture before cooling in cooling water. The spices include sea tangle, brown seaweed, mugwort, spinach, and curry.
