Abstract: Fresh eggs were immersed in a mixed solution of zinc sulfate and Na OH to produce preserved eggs.Response surface methodology was applied to investigate the effect of Na OH concentration and Na Cl concentration and souse time on preserved eggs qualities based on single factor experiment and the sensory evaluation score of final products was used as the indicator. The results showed that different factors significantly affected preserved eggs qualities and sensory evaluation score firstly increased and then decreased ( p < 0.05) with the increase of levels of factors. Response surface experimental results showed that there was a significant interaction among Na OH concentration, Na Cl concentration and preserved time on sensory quality of preserved eggs.The optimized process was 25.5 days of souse time, 4.94% of Na Cl concentration, and 3.63% of Na OH concentration.Product had the highest sensory acceptability, and was superior to the traditional eggs.