Abstract: Egg fermented production ( egg sufu) was studied, which could expand the variety of egg products, enrich the market, and increase the added value of eggs.Through single factor experiments and orthogonal experiment method, the effects of four conditions, including post fermentation time, maltose, pH and KH₂PO₄, were researched, with total acid, amino nitrogen and sensory evaluation be evaluation of egg sufu quality. Ultimately, experimental conditions were maltose 0%, natural egg p H, KH₂PO₄0.05%, 10 weeks after the fermentation production of egg pickled tofu. Under these conditions, the total acid was0.695 g/100 g, with amino acid nitrogen 0.425 g/100 g and the sensory evaluation 87. In this study, the post fermentation parameters of egg sufu was optimized, which increased varieties of deep processing of egg product and be helpful to future industrial production.