Abstract: Foaming ability as one of the main functional characteristics of egg white, which is the evaluation index of the quality of egg white. This article was the review of evaluation method of egg white protein, factors affecting egg white foaming ability and methods of improving egg white foaming property. Protein composition and structure of egg white protein, environment condition and technology of producing and processing were three main important factors affecting egg white protein foaming ability. The methods of improving egg white foaming ability included physical modification, chemical modification and enzyme modification. In view of the different affecting factors, the corresponding method could improve the foaming ability in some degree.