Abstract: In this study, mung bean protein, methyl cellulose, κ-carrageenan (KC) and high acyl gellan gum (HA) were used as raw materials to construct a simulated egg liquid system based on mung bean protein. The effects of the ratios of KC and HA on the textural properties, rheological properties, water holding capacity (WHC) and microstructure of simulated egg liquid were investigated by measuring the textural results, dynamic rheology, WHC and microstructure. The textural analysis and WHC results suggested that KC was the decisive factor for the gel strength and hardness of the simulated egg liquid gels, HA contributed significantly to the springiness, cohesiveness, chewiness and WHC. The temperature scanning results showed that G′ and G" of the simulated egg liquid and natrual egg liquid increased gradually during heating and cooling, and G' was always greater than G", indicating that the two systems were dominated by elasticity. As the proportion of HA increased, the viscosity, the storage modulus (G′) and loss modulus (G″) of the compound sol system increased, showing that HA could improve viscoelasticity properties of the simulated egg liquid sol. Scanning electron microscopy (SEM) results showed that KC and HA might form separate and interpenetrating polymer networks and the gel network structure was formed due to the certain compatibility and crosslinking between KC and HA. The sensory evaluation results showed that when the KC/HA ratio was 1.2:0.4, the comprehensive sensory score of the simulated fried egg was the highest, which was the closest to the natural fried egg in terms of taste, structure and flavor. In summary, this study could provide theoretical basis for the development and utilization of plant-based egg simulation products by investigating mechanical properties and interaction mechanism of simulated egg liquid system with different ratios of KC/HA.