Abstract: In order to study the changes of physiological indexes and sensory properties of the bamboo fungus egg during the cold storage, the eggs were sprayed with the extract of bamboo fungus and refrigerated at different low temperatures.The results showed that the weight loss rate（11.44%） of the eggs stored under 2 ℃ was significantly lower than that of 4 ℃（30.16%） and 6 ℃（15.59%） treatment groups with the storage time extended.The polyphenol oxidase activity of bamboo fungus eggs treated at 2 ℃ 16.74 U·（min·g）^-1 was lower than that of 4 ℃ treatment group(29.40 U·（min·g）^-1 and 6 ℃ treatment group 22.32 U·（min·g）^-1. The fungus protein degree value（53.53） of 2 ℃ treatment group was higher than that of 4 ℃ treatment group（48.38） and 6 ℃ treatment group（47.51）,and the egg cohesion and elasticity of 2 ℃ treatment group were significantly higher than that of 4 ℃ and 6 ℃ treatment groups. And, the best preservation effect of the bamboo fungus eggs was at 2 ℃cold storage.