PURPOSE: To provide high-quality edible fats and oils containing egg useful as a raw material for processed foods, by emulsifying or dispersing thermally denatured eggs to edible fats and oils.

CONSTITUTION: A fixed amount of fats and oils is fed to an emulsifying bath, etc., eggs (the whole raw egg or the raw yellow, the frozen whole egg or the frozen yellow, the sugar-containing whole egg or the sugar-containing yellow, the slat-containing whole egg or the salt-containing yellow, etc.) are gradually added to the bath until the amount of the eggs is 60W70wt% based on fats and oils, and they are emulsified or dispersed by a high-speed stirrer such as homomixer, etc. The emulsified substance is heated at a temperature +5W10°C higher than the thermally coagulating temperature of egg so that the egg component is thermally denatured. The resultant fats and oils are further heated quickly upto the sterilization temperature (90W120°C) so that they are sterilized. The fats and oils are quickly cooled while being continuously emulsified with stirring.