Abstract: The rheological and gel properties of egg white and yolk were determined using a rheometer and a texture analyzer at different stages during the processing of preserved eggs,which were produced in a pulse pressure. Rheological analysis showed that preserved egg white was characteristic of a non-Newtonian and pseudoplastic fluid during 0 ~ 36 hours, and its viscosity reduced with increasing shear rate. Egg yolk was transformed gradually from a non-Newtonian expanded plastic fluid into a pseudoplastic plastic fluid,and its viscosity distinctly an initial increase and then an unchanged level during 0 ~36 hours. Egg yolk viscosity distinctly reduced with increasing shear rate during 36~72 hours. Texture analysis showed that the hardness of egg white gel revealed an initial increase,then an unchanged level. The springiness of egg white revealed an initial increase,then remained stable. The hardness and springiness of egg yolk gel revealed an initial increase and then an unchanged level.