Poached whole egg canning and custard canning process were carried out to study on the preservility, vacuumity, development of micro-organisms and function test. For poached whole egg canning and custard canning four different treatments were used; egg albumen+egg yolk+AF-2 lot (T₁), egg shell+egg shell membrance+egg albumen+egg yolk+AF-2 lot (T₂), milk+custard+AF-2 lot (T₃) and seasoning solution+custard+AF-2 lot(T₄). Treated eggs were filled with 8㎜ head space at 85.0°∼85.5℃ and canned immediately after 15 minutes air exhausting and cooled after the pasteurization at 85∼90℃ for 15 minutes. Preservility of each lots was carried out individually in 3 part trials; after 72 hours incubation at 37℃, 6months and 12months storage at room temperatures. For microbiological inspection with abnormal cans were carried out physiological test of isolated strain from whole egg and custard cans and the results were as follows: 1. Abnormal cans were found in all lots average 4.7 percentage, and each treatment lot T₂=7.7, T₁=5.5, T₃=3.3 and T₄=2.2 and in the preservility, incubation trial 6.6, room temp. 12months 5.0 and 6months trial 2.5 percentage. 2. Vacuumitys were detected in order T₁=26.3, T₃=26.0, T₄=24.3, T₂=23.3 cmHg and in the preservilitys, incubation trial 27.2, room temp. 6months 25.0 and 12months trial 22.7 cmHg. 3. In poached whole egg canning lot T₂ showed yellow grey and lot T₃ was thin good gelation. 4. No colonies of microorganisms were developed every treatment lots. 5. Number of abnormal can in this treatment trials have a lowly tend to tendency but another cause of abnormal can was over-filling. 6. Some improvement in can coating and can making is essential.