PURPOSE: To prepare an egg-soup satisfying the simplicity and functional characteristics at the same time and preservable over a long period, by separately freezing a seasoning liquid, an ingredient and yolk and stacking the frozen materials placing the liquid egg layer at the top.

CONSTITUTION: The objective frozen egg-soup is composed of a laminate of at least the 1st layer of a frozen seasoning liquid 2 and the 2nd layer of a frozen liquid egg and contains a frozen ingredient 3 in the 1st layer, the 2nd layer or the 3rd layer different from the 1st and the 2nd layers. The frozen egg-soup can be cooked in a state that the 2nd layer is placed on the 1st layer. Since the frozen egg-soup contains seasoning liquid and liquid egg frozen in unmixed state and the seasoning liquid is thawed and then the liquid egg is denaturated with heat in thawing operation, a cooked egg-soup of half-boiled state similar to the hand-made egg-soup can be prepared leaving the seasoning liquid in the soup and preventing the conversion of the egg in to a fried egg.