The invention relates to a production method of a multi-
flavor finished product egg, belongs to a production process of the finished product egg, and solves the problems of short
shelf life and few varieties of finished product eggs in the prior art. The method includes the following steps: performing aperture expanding treatment of a raw egg; washing the aperture-expanded egg;
steaming the washed aperture-expanded egg into the aperture-expanded tenderly-cooked egg; preparing the aperture-expanded tenderly-cooked egg into the multi-
flavor finished product egg; and packing the multi-
flavor finished product egg. According to the method, apertures of the raw egg are expanded, then the aperture-expanded egg is cooked into the aperture-expanded tenderly-cooked egg by water steam, further the aperture-expanded tenderly-cooked egg is soaked into a juice with a desired flavor, heated and then cooled to obtain the multi-flavor finished product egg. Through use of the method, the
production cycle is short, the finished product rate is high, the
shelf life is long, the production cost is greatly reduced, and the method can ensure that the required flavor can timely get into the egg. The finished product egg prepared by the method can be a five-spice tea flavored
boiled egg, a sauce egg, a festive red egg, a sauce ginger egg, a
mushroom juice egg, a fruity sweet egg and the like, can be used as a tourism food, a student class-break snack, a gift and other varieties, and can meet consumption needs of different groups of consumers.