In order to increase the working efficiency of egg breaking machine, decrease the residual quantity in the eggshell at the same time and improve the economical benefit of deep processing enterprise, we have studied the relationship between the residual quantity in the eggshell, eggshell suspended time and Haugh unit. The experimental result shows that: under static condition, the residual quantity in eggshell broken by egg breaker is unstable before 0.8 s, generally stable after 1 s and 97.9% of the egg liquid has flowed out at the time of 1.4 s, the residual of which is only 2.1%. The residual quantity changes little during the follow-up time. The best suspended time is at the time of 1.4s according to the research. Then the working velocity can be determined. At the suspended time of 1.4 s, the residual quantity changes significantly in different fresh eggs with different Haugh unit (P=0.03＜0.05) and the tendency is that it decreases as the decrease of Haugh unit. The best Haugh unit is decided to be between 57.5 and 60 in consideration of the standard of fresh egg. And the fresh egg storage time can be decided according to the study result.