A method of manufacturing a processed raw egg having an edible composition agitated therewith comprises cleaning and sterilizing a raw egg, forming a solidified albumin skin layer, forming an injection hole in the upper portion of the egg-shell, suctioning and removing part of the content of the raw egg, injecting edible composition inside the raw egg, agitating the edible composition and the viscous albumen and yolk, and solidifying the raw egg by a heat-up or a chemical reaction.
↧