Problem to be solved: To provide a technique for producing a boiled egg in which an unhardened portion is left in an egg. [Solution] the method for producing a boiled egg leaving an unhardened portion and having at least salty taste includes: A step (202) of pre-boiling a raw egg with 4050 degees Scientific for 2 10 minutes; a boiling step (203) of subjecting the pre-boiled raw egg to first heat treatment in a hot water storage tank to produce an egg, And a step (204) of immersing the boiled egg in a low-temperature seasoning liquid, cooling the liquid under pressure, and seasoning the boiled egg. The temperature of the boiled egg is controlled so that the hot water used for the first heat treatment is 90 dege Centigrade 100 dege Centigrade, and the temperature of the center of the yolk forms a peak or a saddle before the seasoning...

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