In order to develop egg soy sauce， Aspergillus oryzae HN3.042 was used for Koji-making， and the processing conditions were optimized by single factor and response surface methods. The volatile organic compounds (VOCs) in egg sauce were studied by GC-IMS. The results showed that the optimum conditions of raw material steaming were as follows: moisture content of the raw material was 50%， temperature of the raw material was 95 ℃， and time of raw material steaming was 52 min. Under these conditions， the neutral protease activity was 2 418.5 U/g， and the sensory score was 81.9. The optimum conditions for Koji-making were as follows: ambient humidity was 86%， time of Koji-making was 54 h， addition amount of wheat bran was 32%. Under these conditions， the neutral protease activity was 2 970.3 U/g， and the sensory score was 94.5. The results of GC-IMS analysis showed that there were 87 kinds of Volatile organic compounds in egg soy sauce， including esters， alcohols， ketones， aldehydes. The flavor components of egg soy sauce are different from that of soybean soy sauce. The relative main flavor components of egg soy sauce are 1-pentene-3-ol， 2-hexanol， 2-methyl-butanol， 2-pentanol， 2， 3-pentanedione， 3-pentanone， methyl 2-methyl butyrate， pentyl acetate， ethyl acrylate， methyl butyrate， oxolane， furfural， hexanal， trans-2-octenonal， butyric acid and other substances. The results showed that it is feasible to make soy sauce koji with eggs， which laid a foundation for the subsequent fermentation of egg soy sauce.