To provide an egg-processed food product which can prevent water separation and keeps soft texture even after freezing or reheating particularly in the egg processed food product distributed as both a market use and business use and an egg-processed food product which can be stored in the form of refrigerated product for a long period of time and gives good texture.

This is an egg-processed food product comprising mainly eggs and a mixture of food oil and phospholipid. The mixture is preferably composed of 1-20wt.% of food oil and 0.1-1wt.% of phospholipid. The food oil is liquid at room temperature and is added to this food product in the form of a crude emulsion of phospholipid and food oil prepared by moderate emulsification using no high-pressure homogenizer. The crude emulsion has emulsion particle of 2μm on the average and contains ≥30% of particles of ≥5μm. The eggs as the major material are raw eggs and/or frozen liquid egg and/or dried egg. In addition, xanthan gum may be added in an amount of 0.1-0.5μm.