Abstract: In order to improve the performance of liquid egg, reduce the cost of production, liquid eggs were preserved under low temperature (0℃) and by adding preservatives. Then emulsifying property, foaming property and other properties of liquid egg were studied. The results showed that using ε-polylysine hydrochloride and Nisin at the concentration of 0.01% and 0.005% could achieve good preservation effect, which could extend the shelf-life to 13 days with the total number of colonies detected less than one million. Compared with pasteurized liquid egg, foaming property of liquid egg added with preservatives increased by 10%, and foam stability increased by 9.8% with the extension of time. There were only slight differences in emulsifying property and emulsifying stability. The chromaticity difference ΔE of pasteurized liquid egg and fresh egg was 9.8, meaning that the difference was significant, while chromaticity difference ΔE of liquid egg added with preservatives and fresh egg was only 3.6, meaning that the difference was not obvious. Therefore, ε-polylysine hydrochloride and Nisin were corrosion resistant, and the effect was better than that of pasteurized liquid egg to some extent.