Abstract: Fresh duck eggs were used to prepare preserved eggs. The sodium and potassium content,gel hardness,egg white protein secondary structure and sensory quality of preserved eggs obtained from low sodium salt were investigated,which could provide a new way to reduce the sodium content of preserved eggs and a new direction to process low sodium preserved eggs.The results showed sodium content of egg white was reduced by21%,and sodium content of egg yolk was decreased by 30% in 100% low sodium salt treatment compared to ordinary salt treatment. Different proportion of low sodium salt treatments had no significant effect on gel hardness and egg white protein secondary structure( p > 0.05). Finally,70% proportion of low sodium salt treatment could provide excellent sensory quality for preserved eggs.