To provide a method for producing golden boiled eggs, by which a lot of hot-spring boiled eggs having delicious taste and excellent in long preservation can be produced at a time.

The method for producing golden boiled eggs comprises the following process: a process of rotating a raw egg 1 around a rotary axis at a high speed while making the round side of the raw egg face to a rotational direction or a direction opposite to the rotational one while keeping the long axis of the raw egg 1 horizontal and giving vibration to the raw egg 1; a process of warming the raw egg 1 rotated at a high speed in hot water at 75-85°C for 20-40 min; and a process of grinding the defensive layer of the boiled egg followed by boiling seasoning liquid while the egg is soaked therein, and soaking the egg in the seasoning liquid for some days as necessary. Through the process, such a golden boiled egg that the albumen lies inside so as to wrap the albumen in tasty egg yolk.

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