Objective To provide scientific basis for disease control and prevention， the regularity and epidemiological characteristic of foodborne disease outbreaks induced by the eggs and egg products was analyzed.Methods The epidemiological characteristics of foodborne disease outbreaks induced by the eggs and egg products from national foodborne disease outbreak reporting system during 2010—2020 was analyzed by descriptive method.Results During 2010 and 2020， 529 events， 3 609 cases and 3 deaths of foodborne disease outbreaks induced by the eggs and egg products were reported in China’s Mainland， and the annual average incidence was 2.4 per ten million population. It occurred mainly in the summer and autumn seasons， with July having the highest number of events， accounting for 20.6% （109/529）. The event was mainly distributed in the Southwest， east China， and central China regions， with the Southwest region having the highest number of events which accounted for 59.2% （313/529）. The number of events， morbidity and mortality caused by preserved eggs were the largest， accounting for 61.8% （327/529）， 41.2% （1 485/3 609） and 66.7% （2/3）， respectively. The pathogenic factors of preserved eggs were mainly Salmonella （60.9%， 199/327）， and the reason was mainly raw material pollution （20.5%， 67/327） and improper storage （11.0%， 36/327）. Among the events caused by preserved eggs， the number of families in southwest China was the largest， accounting for 42.5% （139/327）， followed by street stalls in southwest China， accounting for 18.7% （61/327）.Conclusion Preserved eggs are the high risk food， Salmonella is the main pathogenic factor， and raw material pollution and improper storage are the main pollution links. It is suggested that relevant regulatory departments should strengthen cooperation， strengthen the monitoring of preserved eggs and the management of street stalls， and implement health education on food safety in southwest China in high-risk seasons.