This study was undertaken to find out the changes of chemically modified egg albumen grl after heat treatment at $95^{circ}C$ for 30 minutes or at $120^{circ}C$ for 30 minutes. Acetylation and succinylation increased the hardness of egg albumen gel, it was rather higher at high heat treatment($120^{circ}C$, 30min.) than at low heat treatment($95^{circ}C$, 30min). The cohesiveness of egg albumen gel was improved remarkably by succinylation and maleylation at both low and high heat treatment. The lightness and yellowness of egg albumen gel were decreased by chemical modification. Initial heat denaturation temperature of egg albumen was increased by 11$^{circ}C$ by acetylation, by $12.5^{circ}C$ by maleylation and by ,$14.5^{circ}C$ by succinylation.