Abstract: In order to determine the crude extraction rate of egg white lysozyme and to evaluate the antibacterial effect of egg white in eggs from different breeds of laying hens, the scattered local chicken （cultivated in Suichang County） eggs, packed and unpacked eggs sold in market from local chicken and common fresh commercial eggs were used as materials. The egg weight, egg white weight, crude extraction rate of egg white lysozyme, and antibacterial effect of egg white against Escherichia coli （E. coli） and Staphylococcus aureus （S. aureus） were determined and compared. The results showed that the weight of scattered local chicken （cultivated in Suichang County） eggs was significantly lower than that of the other 3 breeds of eggs （P〈0.01）. No significant differences in egg white weight and crude extraction rate of egg white lysozyme between the 4 breeds of eggs were observed （P〉0.05）. The egg white of scattered local chicken （cultivated in Suichang County） eggs had better antibacterial effect against E. coli （P〈0.01）. There were no significant differences in antibacterial effect of egg white against S. aureus between the 4 breeds of eggs （P〉0.05）.