The invention discloses a making method of marinated egg pulp dried eggs with excellent water retention properties. The making method comprises the following steps of: firstly, cleaning egg shells bya series of stringent cleaning and sterilizing processes, filtering egg white and egg yolk respectively, and mixing the filtered egg white with the filtered egg yolk according to a certain proportion,so that the quality of the dried eggs can be stable and the mouth feel of the dried eggs can be rich; and then, making an appropriate amount of konjac glucomannan into gel, adding the gel into egg pulp, and performing coagulation at a high temperature. Egg proteins are denatured when being heated, the denatured protein molecules are aggregated and further react to generate a stable three-dimensional network structure, and besides, a large amount of water is retained, so that stable protein gel is formed, the toughness, the elasticity and the water retention property of the proteins are improved, and the yield is also increased. According to the method disclosed by the invention, green tea and black tea decoction extract is mixed with ginger juice to make a marinade to replace conventionalmarinating materials which comprise five spice powder and the like, so that the made dried eggs have the taste of cooked tea flavored eggs, are fresh in taste, have rich tea fragrance, have egg fragrance and do not have fishy taste.