Abstract: The effect of NaOH, KOH and Na2CO3 added directly to hen egg white on gel strength, rupture strength, whiteness, transparency and water holding capacity was investigated. The results showed that as the alkali concentration increased, the pH of egg white was gradually increased while the gel strength was gradually reduced.When 0.1mol /L NaOH, KOH and Na2CO3 added to the egg white, gel strength was from the initial 156.2g to 49.1g, 56.8g and 89.1g, respectively.With the increase of alkali concentration, egg white gel rupture strength was first increased and then decreased. The 3 kinds of alkali, making the whiteness of the egg white gel gradually decreased, transparency was first increased and then decreased, and water holding capacity was increased gradually.When NaOH and KOH at a concentration of ≤ 0.04mol /L, Na 2 CO 3 at a concentration of ≤ 0.1mol /L, this pH ( pH < 11) of egg white gel was complied with preserved eggs during pickling pH range.The gel strength was above 70g.The rupture strength was increased compared with the control and the gel was not easy to rupture.