To provide an egg processed product causing no burnt deposit on the surface thereof and capable of retaining flavor and appearance inherent in the egg processed product even if being heated at high temperature such as 160°C-200°C with e.g. cooking with oil, an oven.

This heat-coagulated egg processed product is characterized by that the content of free glucose is ≤0.17 wt.% based on the whole of the egg component of the egg processed product.