The invention discloses a processing method of quail eggs. The processing method comprises the following steps: I, selecting quail eggs as raw materials, and removing old quail eggs; II, cooking the selected quail eggs: boiling the selected quail eggs in a pressure cooker with salt, sharply quenching the boiled quail eggs with cold water, and rinding the sharply quenched quail eggs; III, marinating and pickling the rinded quail eggs: putting the rinded quail eggs in a marinating tank, adding marinating juice, setting the temperature to 0-4 DEG C, and pickling the quail eggs for 2 hours by using a standard that the quail eggs are under the liquid surface of the marinating juice; IV, ageing the pickled quail eggs: boiling water and a condiment package together, stopping boiling, putting the pickled quail eggs obtained in the step III in a pot, and braising and cooking the pickled quail eggs; V, baking the braised and cooked quail eggs: placing the braised and cooked quail eggs in the step IV in a constant-temperature baking box of 85 DEG C, and baking the braised and cooked quail eggs; and VI, cooling the baked quail eggs, and packaging the cooled quail eggs. According to the processing method disclosed by the invention, the quail eggs are cooked, marinated and pickled, so that salt and condiment are uniformly infiltrated into the quail eggs; besides, bacteria are restrained, endogenous zymolysis is promoted, flavor substances are increased, and the flavor of products is improved; the quail eggs are aged, so that bacteria are killed, fragrance is generated, and the aged quail eggs become tender; the quail eggs are baked, so that the mouth feel of products is improved; the temperature is controlled, so that bacterial reproduction is restrained, and ageing pollution is avoided; working procedures of cooling the aged quail eggs, packaging the cooled quail eggs and the like are performed, so that leisure quail egg foods which are rich in nutrition and pure in taste and do not have any preservatives are provided.