To obtain a frozen egg processed food capable of keeping soft and smooth texture of egg even after heat-thawing and after natural thawing, sufficiently suppressing lowering of texture due to freeze modification and lowering, etc., of taste and excellent in shape-retaining property of appearance.

This processed food comprises whole egg solution, a mixed solution of whole egg solution with water, at least one kind of protein selected from a group comprising mil protein, wheat protein, soybean protein, muscle protein and decomposed material thereof and starches and contains a coagulated material obtained by heat-coagulating a whole egg solution with a formulation ratio of 0.01-20 wt.% protein and 0.2-20 wt.% starches and then freezing the coagulated material.