Abstract: In order to establish a fast and accurate method for measuring the gloss of eggshells, 90 eggs from brown-shell, pink-shell, and white-shell layers were used as the research object in this experiment, respectively. By measuring the glossiness of the blunt end, the middle part and the sharp end of the eggshell, coefficients of variation were calculated, and the correlation between different measuring points was analyzed. The best measuring point was determined by principal component analysis. The results showed that the glossiness and average value of brown-shell eggs at different measuring points were significantly higher than those of pink-shell eggs and white-shell eggs（P＜0.05）. The gloss of the middle part for the brown-shell egg was significantly higher than that of the sharp end and the blunt end（P＜0.05）, and the difference in gloss between the different measuring points of the powder-shell and white-shell egg was not significant（P＞0.05）. The variance coefficient of white shell egg gloss was the smallest, which was 18.43%, and its uniformity was the highest. The gloss of brown-shell eggs, pink-shell eggs, and white-shell eggs were all extremely significantly correlated（P＜0.01）, and the correlation coefficients were 0.850-0.857, 0.572-0.760, and 0.842-0.928, respectively. The different measurement points of brown-shell eggs, pink-shell eggs, and white-shell eggs had extremely significant correlations with their average gloss（P＜0.01）, and the correlation coefficients were 0.940-0.958, 0.852-0.945, and 0.938-0.975, respectively. At the same time, the correlation coefficients（0.958, 0.945, 0.975） of the middle gloss and its average were higher than the blunt ends（0.940, 0.852, 0.938） and sharp ends（0.949, 0.874, 0.964）. The middle part was the best measuring point for the glossiness of brown-shell eggs, pink-shell eggs and white-shell eggs, and the accuracy rates were 85.68%, 74.88% and 89.90% respectively. The results indicated that the glossiness of the middle part of the egg could reflect the glossiness of the whole egg, and the middle part of the egg could be selected to quickly and accurately measure the glossiness of the eggshell.