To provide an egg processed product comprising oil-in-water emulsified food which contains no chemical antioxidant composed of chemical substances nor an emulsifier such as diglyceride as a main ingredient, the oxidation stability of which is not spoiled even when long preserved, and which is favorably accepted by consumers.

A method for producing an egg processed product comprises subjecting egg yolk and saccharides to Maillard reaction in a water system. The egg processed product is obtained by the method. The oil-in-water emulsified food is produced by emulsifying an oil phase and a water phase. The method for producing an egg processed product comprises using the egg yolk product as an emulsifier to produce the oil-in-water emulsified food excellent in oxidation stability. The oil-in-water emulsified food excellent in oxidation stability is obtained by the method.