An egg white hydrolysate having a reduced sulfur smell characteristic to egg white and a production method therefor are provided. An egg white hydrolysate having a low hydrogen sulfide content and a reduced sulfur smell can be obtained through a pretreatment step of denaturing egg white by thermally treating a diluted egg white solution under conditions of a pH of 9 to 12 and a temperature of 55° C. to 90° C., the diluted egg white solution having been prepared by diluting 1 part of liquid egg white with 0.4 to 3 parts of water, and a step of performing hydrolysis with a protease.
