The invention provides a multi-flavor roasted egg making method, which can increase the interest for egg eating for people, increases the nutrition component required by body, and satisfies the easy carrying and instant food requirements for people. The multi-flavor roasted egg is characterized by comprising the following raw materials in parts by weight: 78-82 parts of egg, 0.8-1 part of salt, 0.15-0.25 parts of monosodium glutamate, and 18-22 parts of condiment water. Compared with the prior art, the multi-flavor roasted egg has a plurality of flavors, is the instant food, is suitable for various populations, and especially satisfies people for journey; at the same time, during roasting process, one surface of egg white is placed on a baking tray, and one surface of the yolk is placed at the lower part of the baking tray, the roasted egg has the characteristics of beautiful color, tasty egg white, good-looking yolk, and better mouthfeel.