Abstract: An analysis was conducted on the concentration variation of copper, zinc, iron and OH― in the fluid which was used to processing preserved eggs. The quality of end-product was also examined. The result indicated that Zn concentration is highest and hardly decreases along the processing procedure; Fe concentration is the lowest and decreases more than Fe concentration; Cu concentration is in the between of Zn and Fe but decreases more than both of them. The mixed method of iron and zinc as well as the mixed method of zinc and copper were as better as the method adding Cu salt, with a high quality end-product. The method adding Zn salt was not good enough and that adding Fe salt couldn’t succeed.

Key words: copper, zinc, iron, preserved eggs