GC-MS， sensory analysis， total acid content， amino acid nitrogen content， texture and ethyl carbamate （EC） content were used as evaluation indexes to evaluate the quality of egg fermented bean curd produced by Mucor wutongqiao， Mucor wutongqiao and Saccharomyces rouxii mixed fermentation， Micrococcus luteus， Micrococcus luteus and Saccharomyces rouxii mixed fermentation， Rhizopus oryzae， Rhizopus oryzae and Saccharomyces rouxii mixed fermentation at different stages. As the results， GC-MS analysis showed that there were significant differences in the flavor substances produced by the six groups of bacteria. The content of ester compounds in Rhizopus oryzae， Rhizopus oryzae and Saccharomyces rouxii egg fermented bean curd was over 90%， which was significantly higher than that of other four kinds of egg fermented bean curd， while， the pleasant volatile flavor such as phenylacetaldehyde， nonaldehyde， ethyl tetradecanoate， ethyl octanoate， diethyl succinate and anetholecontent were significantly lower than those of the other four kinds of egg fermented bean curd. Sensory evaluation screened out that the flavor of egg fermented bean curd produced by Mucor wutongqiao， Mucor wutongqiao and Saccharomyces rouxii mixed fermentation was better. The results of amino nitrogen detection showed that the content of amino nitrogen in Mucor wutongqiao egg fermented bean curd was higher and the quality was better. So， Mucor wutongqiao was the most suitable strain for egg fermented fermented bean curd. Among the six groups， Micrococcus luteus and Saccharomyces rouxii egg fermented bean curd had the highest EC production （111.6 ng/g） at 63 days， which was far below the international standard established by FAO.