The purpose of this study was to analyze the quality difference between marinated eggs processed by different technologies. The basic nutrient content， pH， textures， microstructure， and water distribution status of four kinds of commercially available marinated eggs (WT Tangxin egg， WY and XY baked salted egg， and XW traditional marinated egg) were investigated. Moreover， the flavor analysis and sensory evaluation were determined. The results showed that the egg white protein content， egg yolk fat content (dry weight) and pH of the four kinds of marinated egg were between 64.48%-74.57%， 53.19%-60.55% and 6.53-7.13， respectively. The water content of WT Tangxin egg white and egg yolk was the highest (P < 0.05)， which were 77.81% and 52.58%， respectively. Egg yolk hardness numbers of WT Tangxin egg and XW traditional marinated egg (530.43 g and 595.57 g) were significantly lower than two kinds of baked salted egg (P < 0.05)， and the yolk particles were more compact. 67， 53， 29 and 25 flavor substances were detected in four marinated eggs respectively， and the main volatile components were phenols or pyrazines. The results of water distribution showed that the water fluidity of four kinds of marinated egg white and egg yolk were significantly different (P < 0.05). Sensory evaluation by 72 appraisers showed that the total score of WT Tangxin egg was the highest (76.19 points) (P < 0.05)， which was characterized by smooth egg white and delicate yolk. This study clarified the texture and flavor characteristics of marinated eggs with different processing technologies and provided theoretical support for the selection of appropriate processing technologies for marinated egg processing enterprises.