The whole eggs with of without added 1% of glucose, lactose and sucrose respectively were pasteurized at $58^{circ}C$ for 30min and then incubated for 24 hrs after inoculating with S. lactis, L. casei and S. faecalis to investigate the changes in lactic acid bacterial cell counts, titable acidity and pH. Fresh eggs were not contaminated with common bacteria and Salmonella, Proliferation of L. casei was the best among those microorganisms in pasteurized whole egg without sugar added, and titrable acidity was the highst and pH the lowest in the eggs fermented with L. casei. However, lactic acid bacterial cell counts, titrable acidity and pH were changed significantly by the addition of sugar, especially the growth of S. faecalis was better than two other organisms, and lactic acid bacterial cell counts, titrable acidity and pH of the eggs fermented with S. faecalis were $2.5{ imes}10^{10}$, 0.70 and 4.8 respectively after 24 hrs fermentation.