To obtain an enzyme-treated egg yolk having excellent flavor and physical properties not leaving an enzyme behind and without increasing bitterness in passing of time by treating the egg yolk using an immobilized enzyme.

The objective egg yolk is obtained by treating an egg yolk such as a raw egg yolk, a frozen egg yolk or a dried egg yolk using an immobilized enzyme obtained by immobilizing an enzyme of protease, etc., such as trypsin or bromelain to a carrier of a water-insoluble porous carrier, etc., such as chitosan or an ion-exchange resin.