In order to develop fermented egg cheese products， the texture and flavor of fermented egg cheese were studied. On the basis of single factor experiment， the effects of the addition amount of whole egg powder， egg white powder， carrageenan， gelatin， lactic acid bacteria and fermentation time on the fermented egg cheese texture （hardness， viscosity， cohesion， elasticity， adhesiveness and chewiness） were studied through the uniform design experiment. The results showed that the optimal fermentation conditions for the texture of fermented egg cheese were： 5% of total egg powder， 5% of egg white powder， 0.5% of carrageenan， 1% of Streptococcus thermophiles and simultaneous fermentation for 3.5 h. Flavor substances of fermented egg cheese were determined under optimal texture by GC-O-MS. There were 10 kinds of pleasant flavor substances， 5 kinds of unpleasant flavor substances， 4 kinds of neutral flavor substances and pleasant flavor dominated.