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Aiming to explore a new way to reduce the allergenicity of egg allergens. The influence of different microwave treatments on egg white was demonstrated by SDS-PAGE, circular dichroism spectroscopy, ultraviolet spectroscopy, exogenous fluorescence spectroscopy and indirect ELISA to analyze molecular weight changes, secondary structure, tertiary structure, hydrophobic changes and changes in IgG binding capacity, respectively. Results showed that the microwave treatment reduced the potential allergenicity of egg white proteins, and the IgG binding capacity of egg white was the lowest when it was treated under 400W for 30s. The secondary and tertiary structure of protein were obviously changed by microwave treatment. Under 80W, the structure of egg white proteins was folded, however, when treatment time was more than 30s, the structure of egg white proteins was unfolded again. When the power of microwave treatment was increased to 640W, part of egg white proteins was aggregated. Changes in the structure could induce changes in potential allergenicity of egg white proteins, however, the relationship of structure and potential allergenicity of egg white proteins under microwave treatment should be further analyzed.