In view of the non-standard ellipsoidal shape of the preserved eggs, it is difficult to adopt the defining methods to determine the elastic modulus. This research adopts the elastic modulus (E) proposed by ASABE solving method and Poisson′s ratio (μ) determination method to describe the calculation principle based on the mathematical relation between the coefficient λ of the basic physical quantities of the preserved egg such as the sphericity, appearance of size，curvature radius and and cosine theta. TMS-PRO food property analyzer and small displacement transducer are used as the main measuring instruments to carry out transverse and longitudinal compression experiments on the preserved egg respectively to obtain the stress strain curve of different directions. The load-resistance elastic module of the preserved egg is as follows: the intermediate pressure is 3.204 MPa, and the pressure on both ends is 3.666 MPa; Poisson′s ratio: the intermediate pressure is 0.1554, ans the pressure on both ends is 0.3830. 