A method of manufacturing a smoked egg is provided to allow far infrared rays and herbal components to permeate the egg and thus removes harmful components such as heavy metals, residual chlorine and the like and the characteristic taste and flavor of egg yolks and increases the keeping quality. A raw egg is subjected to non-thermal sterilization with ozone and infrared rays and mechanical sorting with a mechanical sorter to separate a broken egg. The sorted egg is aged at 50 to 60deg.C for 50hr using far infrared rays emitted from elvan in an elvan room, heated at 70 to 150deg.C and soaked in a mixed solution for 5hr, dried and smoked for 48hr in a smoker containing crushed oak trees. The mixed solution contains elvan extract, herb extract, red ginseng extract, Japanese lacquer extract, bamboo salt and the like.
