The work aims to study the influences of ultra-high hydrostatic pressure (UHHP) on the bactericidal effect and storage period of the liquid whole egg by measuring the total number of bacterial colonies, physicochemical properties and sensory quality. The liquid whole egg was prepared with the fresh eggs as raw material, and the high-yield bacteria (>106 CFU/mL) were simulated by Salmonella and Escherichia coli. The effects of UHHP applied at 25 °C (pressure: 150~400 MPa, dwell time: 2.5~12.5 min) on liquid whole egg microorganisms (total number of bacterial colonies, total number of E. coli colonies, detection of Salmonella), physical properties and sensory quality were studied. After the UHHP sterilization, the protein denaturation rate, whiteness and viscosity increased, and the foaming property and sensory scores decreased. During storage, the whiteness, foaming property and pH constantly decreased, and the viscosity first rose and then decreased. For the UHHP sterilization under the conditions of 300 MPa and 7.5 min, the liquid whole egg meets the microbial limit requirement and sensory requirements of GB 2749—2015 "National Food Safety Standard: Egg and Egg Products", and has little influence on the physical properties of egg liquid. The liquid whole egg sterilized under such conditions can be stored at 4 ℃ for 20 d.