This study was undertaken to find out the effect of heating time and temperature, pH and NaCl concentration on heat sensitivity of egg albumen during heat treatment. Sharp increase of the turbidity and rapid decrease of the foaming power were observed when egg albumen was heated at above $60^{circ}C$. Egg albumen became opaque when it was heated at $60^{circ}C$ for above 13 minutes or at $65^{circ}C$ for above 5 minutes. The turbidity was markedly increased at below pH 7 and the foaming power was largely decreased at around pH 4.0 by the heat treatment ($60^{circ}C$, 5 min). The foam stability was slightly decreased at alkaline pH range by the heat treatment (60t, 5 min). The addition of NaCl up to 0.3M decreased the turbidity. There was no effect of NaCl addition on the foaming power, but the foam stability was decreased by the addition of NaCl at above 0.2M before and after the heat treatment ($60^{circ}C$, 5 min).