To provide a nutritious and tasty fermented food enabling homogeneous mixing of the contents of a fresh egg, namely the yolk and the white with fermented soybean with Bacillus natto and making the yolk and the white readily digestable.

The fermented soybean mixed with the egg is obtained by mixing half-boiled egg in which viscosity exhibited when the albumen gel is mixed with the fluidized yolk is kept to 150-500 mpa×s by carrying out heat treatment of egg such as hen's egg so that albumen gels and yolk keeps fluidization with the fermented soybean. The fermented soybean with the egg is improved in digestive absorption effect and taste.