The effects of eggs on the quality properties, color measurment, cooking quality, textureal and sensory properties of Ramyon were esxamined. The contents of egg used were from 1% to 5% based on flour weight. The farinograph absorption decreased by egg but farinograph stability and breakdown were increased in vice versa. The yellowness of Ramyon prepared with eggs was higher than that of control. At cooking quality examination of Ramyon manufactred with eggs, weight of cooked Ramyon was increase but volume was appeared in vice versa. Extraction amounts of Ramyon manufactured with eggs during cooking were much smaller than those of control. The shear extrusion force and hardness of Ramyon manufactured with eggs were shown much higher value than those of control. The I2 reaction value of Ramyon manufactured with eggs and control were shown to almost same value,, from 2.13 to 2.20. Sensory properties of cooked Ramyon which was manufactured with eggs showed quite acceptable. Based on the cooking and sensory evaluation test, addition of 5% eggs to wheat flour may be suitable for processing Ramyon.