Abstract: As a kind of safe food, egg contains high protein and affluent lipide and is also the source of some vitamin and mineral matter, what is more, easy to absorb and not expensive. Therefore, egg is known as a nutrition food to maintain life. There are more and more countries that are attaching importance to the deeper processing of egg these years, especially some outstanding breakthrough in the development of the extraction of functional ingredients in egg yolk and egg white. At present, there has been some obvious development of egg product in our country, however, the gap between our country and someother developed countries is still very big, such as few researches, low technology level, few kinds of deeper egg products. The amount of egg product in developed countries accounts for 25% in egg industry all over the world, only 0.7%～1.0% in our country [1]. To meet the requirement of egg product consumption, to expand the pathway of egg resource and improve the high added value, developing the functional factors compressively is very prospective in coming years.

Key words: lecithin, phosphovitellin, IgY, egg white oligopeptides, ovotransferrin, muramidase