PURPOSE: To obtain a smoked egg having improved preservation quality and taste, by boiling a raw egg in a saline solution to give a boiled egg, dipping the boiled egg in a saline solution containing a seasoning, allowing the egg to stand, drying the egg with hot air, removing the salt content deposited on the eggshell surface and smoking the egg in a flue of sawdust.

CONSTITUTION: A raw egg is boiled in a saline solution to give a boiled egg, which is then dipped and allowed to stand in a saline solution containing a seasoning and impregnate the egg with salt and the seasoning. The boiled egg is then dried in hot air to remove the moisture to 5W15% drying ratio. The salt deposited on the eggshell surface is removed and the resultant egg is placed in a flue of sawdust and smoked to afford the aimed smoked egg. The smoking treatment is preferably carried out using sawdust of deciduous trees at 40W70°C temperature for 2W5 days.