Abstract: Gelation properties and processing technology of chicken custard are studied. Effects of processing variables such as the addition of salt, egg water proportion, heating time on the sensory quality and the textural of chicken custard were analyzed by single factor experiment. The optimum process parameters was determined by orthogonal experiment. Results indicated that the chicken custard had the best sensory quality and texture property when adding 2% salt and egg water proportion of 1∶2 and heating 8min. The effect of salt, water and heating time on the gelation and processing properties was significant. This research provided the reference for producing chicken custard of nutrition breakfast in China.