The alkali solution consisting of 5% NaOH, 5% NaCl, 2% Tea is most suitable for making pidan. During the soaking period, the values of pH increased from pH 9.02∼9.19 to pH 12 in the egg white and increased from pH 6.1 to pH 11.63 in the egg yolk. Quail`s egg jelled on the 7th day of immersion and the hen`s egg and duck`s egg jelled on the 10th day of immersion. The Quail`s egg ripened at 25 ℃ in 30∼35 days, and Sunghua crystals were formed at the end of the ripening period. The moisture content of pidans decreased by 3.5∼4.0%, but relatively crude protein, crude fat and crude ash increased by 1.0%, 1.9% and twice respectively. The content of Ca in the hen`s pidan and quail`s pidan increased about 40%, that of K in the duck`s pidan increased about 13% and that of Mg in the hen`s pidan and duck`s pidan increased about 23∼28%. The content of Na in the 3 groups all increased approximately 7 times. The content of total cholesterol level in pidan yolks decreased by 21∼40% in each pidan. As a result of a sensory evaluation, the white hen`s pidan was most agreeable in flavor and the quail`s pidan was most agreeable.