Eggs fresh-keeping experiments were carried out using whey protein concentrated coating. The results showed that the egg cated by WPC has better performance in weight loss rate, egg yolk index, haugh unit, pH value, TVBN value, egg contenting total bacterial colonies than the control group; especially, the WPC added antibacterial agent of 1 mg/mL ε-polylysine+1 mg/mL nisin blends has better fresh-keeping effect, which can prolong the shelf life of eggs more than doubled.