The 3 edible coatings of 15%wheat gluten, 2.5%chitosan and 15%corn zero were made complex formulation with the method of the simplex lattice mixture design of the regression de- sign method of the mixing material. By comparing the indices of weight loss rateyolk index, albumen index and the value of albumen pH, the results show that the optimal values of 15%wheat gluten, 2. 5%chitosan 15%corn zero in the nuxture are 58%~79%,17%一40%,2%一18%re- spectively. The results provide the technique basis for the new edible coatings of eggs.