To provide a method for producing a frozen boiled egg, by which the frozen boiled egg that has the same quality as that of a non-frozen boiled egg, when thawed, is obtained.

This method for producing the frozen boiled egg is characterized by subjecting a boiled egg to a two step freezing method which comprises allowing the albumen portion of the boiled egg to contain a sugar for a short time, freezing the albumen portion by a quick freezing method as the first freezing treatment, and then freezing the yolk portion as the second freezing treatment. By the method, the cracking of the boiled egg on the freezing treatments can be prevented, and when the frozen boiled egg is thawed, the quality of the obtained egg is equal to that of an ordinary boiled egg.