In order to prolong the storage period of eggs, the coating preservation experiments were carried out using antibacterial emulsions compounded from four extracted oils, such as origanum vulgare oil, garlic oil, ginger oil and clove oil respectively. The results showed that, after storage of five weeks, through analyzing sensory characteristics and internal quality index of eggs, the preservation effects of all treated groups with compound plant antibacterial oil were better than the control group, especially the origanum vulgare oil group and the clove oil group were the best. With the compound plant antibacterial oil of origanum and clove , all of the eggs were still fresh with weight loss rate of 2.824% and 2.656%, yolk index of 0.1965 and 0.2129, and the Haugh unit of 40.311and 41.312, respectively after 5-week storage at 30℃ and relative humidity of 80%－90%.