Abstract: In order to further understand the influence of different factors on the gel properties of egg proteins, researchers at home and abroad have conducted a lot of targeted research work. This paper comprehensively discusses the eggs in the protein composition and gel forming mechanism, analyzed the temperature, pressure, pH, protein, enzyme, salt, protein concentration and processing time on the influence of egg protein gel properties, including temperature, pressure, pH, salt, processing time several factors influence on egg protein gel properties research are more comprehensive, but the influence of enzyme on the egg protein gel characteristic research is relatively small, the study of enzyme species is relatively single. This paper summarizes the research status of these influencing factors, in order to provide some basis for the control of technological parameters in the deep processing of eggs, and to provide theoretical reference for further improving the gel quality of egg processing products.