The present invention relates to a method for manufacturing smoked eggs comprising the following steps: (S-1) obtaining soft-boiled eggs by inserting 10 eggs and one spoon of salt in 3-4 l of water and boiling the same (S-2) picking up the soft-boiled eggs, cooling the soft-boiled eggs in cold water, and breaking shells by tapping the shells with a spoon (S-3) inserting seasoning materials and flavoring materials in 3-4 l of water and resume boiling the same for 15-20 minutes from a time point when the water reaches a boiling point (S-4) inserting the soft-cooked eggs of S-2 in the boiling water of S-3, placing a cover on a pot, and obtaining hard-boiled eggs by additionally boiling the eggs for 40-60 minutes over medium heat and (S-5) turning off an oven with medium heat and maintaining a state of the pot with the cover thereon for 3-4 hours. According to the present invention, the soft-cooked eggs are heated with the seasoning materials and the flavoring materials, after the egg shells are broken, to be manufactured into the hard-boiled eggs. Therefore, a pattern in the shape of various lines of the broken shells is formed on a surface of a white of the egg. The eggs can have appropriate salinity resulted from the seasoning materials. Aroma resulted from the flavoring materials is diffused to the outside. When the eggs are heated to be hard-boiled, the flavoring materials penetrate into whites and yolks and increase palatability of the hard-boiled eggs by removing the unpleasant taste of the yolks.COPYRIGHT KIPO 2017본 발명은 3~4ℓ의 물에 소금 1스푼과 함께 계란 10개를 넣고 끓여서 반숙란을 얻는 단계(S-1) 상기 반숙란을 건져서 찬물에 식힌 후, 수저로 가볍게 두드려 껍질을 깨트리는 단계(S-2) 3~4ℓ의 물에 조미재료와 향미재료를 넣고 물이 끓기 시작한 시점에서 15~20분간 끓이는 단계(S-3) 상기 S-2의 반숙란을 S-3의 끓인 물에 넣은 후, 뚜껑 덥고 중불에서 40~60분 동안 더 끓여서 완숙란을 얻는 단계(S-4) 상기 중불을 끈 후, 뚜껑을 덮은 상태로 3~4시간 동안 유지하는 단계(S-5)를 포함하도록 구성되는 훈제계란의 제조방법을 제공하기 위한 것으로, 본 발명은 반숙의 계란 껍질을 깨트린 후 조미재료 및 향미재료와 함께 가열하여 완숙의 계란으로 제조함으로써 깨진 껍질의 다양한 결에 따른 무늬가 계랸의 흰자 표면에 형성되고, 조미재료에 의한 적당한 간과 함께 향미재료에 의한 향이 외부로 발
