PURPOSE: To prevent the egg yolk breaking in distribution and obtain the whole egg liquid having confectionery suitability with little difference from raw egg laid on the day in thawing, by breaking a raw egg with the shell and freezing the egg liquid just separated from the shell under specific condition.

CONSTITUTION: An egg with the shell is broken and the resultant egg liquid Just separated from the shell is frozen at -10W-20°C for 10W20 days to make it possible to keep the egg liquid for a long period without possibility of putrefaction and distribute the egg liquid in a state of unbroken egg yolk. The resultant frozen egg liquid is then thawed to give the aimed whole egg liquid having higher egg yolk strength than that of an egg laid on the day and confectionery suitability comparable to that of such egg. If a raw egg having a perforated small hole is frozen under the above-mentioned condition, similar effect is obtained.