Abstract: In order to assess the egg quality of Lhasa White Chicken, a total of 40 eggs from 43-week-old Lhasa White Chicken were randomly selected to determine their nutritional components. The results showed that the water content of Lhasa white chicken egg was 72.50 g/100 g, the protein content was 13.00 g/100 g, the fat content was 9.87 g/100 g, the phospholipid content was 5.47×10^4 mg/kg, and the cholesterol content was 2.59×10^2 mg/100 g; the total content of sixteen amino acids was 11.96 g/100 g, and the content of leucine （0.98 g/100 g） was the highest in essential amino acids; the total content of ten fatty acids was 96.20%, and the C14：0, C16：0, C16：1, C17：0, C18：0, C18：1, C18：2, C18：3, C19：0, C22：6 accounted for 0.35%, 25.74%, 2.21%, 0.20%, 9.87%, 37.32%, 19.18%, 0.44%, 0.19%, 0.70%, respectively; the content of nine mineral elements were Zn （12.70 mg/kg）, Cu （0.63 mg/kg）, Fe （22.30 mg/kg）, Mg （1.04×10^2 mg/kg）, Mn （0.35 mg/kg）, K （1.35×10^3 mg/kg）, Na （1.34×10^3 mg/kg）, Ca （6.30×10^2 mg/kg）, P （2.08×10^3 mg/kg）.