Abstract: Fresh eggs were utilized as raw material for soft-boiled eggs. The single factor tests and Box-Behnken test design were used to analyze and explore the effects of cooking time,cooking temperature and cooling time on the sensory,texture and egg yellow color of soft-boiled eggs. The results showed that the best conditions were:Cooking time 8 min,cooking temperature 85 ℃,cooling time 15 min. Under this condition,the soft-boiled egg was soft and tender,the egg was rich,tender and smooth,and the sensory scores was 88.6,moisture 71.4%,fat 9.18%,protein 13.6% and cholesterol 9.46 mg/g. The product fitted the requirements of national food safety standards for egg products,and would provide a theory for the industrialization of soft-boiled eggs.