PURPOSE: To obtain the titled hot-spring eggs useful for clear soup, etc., having no significant difference from existing hot-spring eggs in terms of appearance and flavor, by heating whole eggs until the eggs become a specific soft-boiled state, adding corn syrup to the eggs, freezing and thawing them.

CONSTITUTION: Whole eggs are heated preferably at 68W72°C for 8W12min until the vitellus is liquid and the glair has a transparent part in a soft-boiled state and corn syrup is added to the eggs to give the aimed hot spring eggs. For example, thick malt syrup obtained by saccharifying corn starch with an acid may be used as the corn syrup.