fatty acids exhibit instability due to their unsaturated double bonds and are easily oxidized during storage and processing. Egg as carrier, ω-3 egg is a new type of nutritional fortification food enriched with ω-3 fatty acids. The purpose of this research was to study the changes of ω-3 fatty acids in egg under heating conditions, so as to provide reference for the cooking and eating of ω-3 eggs. Whole shell ω-3 egg and whole egg liquid were used as experimental objects, which were processed into hot spring egg, soft boiled egg, and well-cooked egg, respectively. The content of fatty acids in eggs was determined by gas chromatography, and the effects of different heating conditions on the content of fatty acids in eggs were analyzed and compared. Due to multiple differences such as fortification methods and breeding methods, the fatty acids content in eggs of different brands varied greatly. Due to the differences between individual of whole shell eggs were still obvious after heating treatment, the final experimental results were based on the treatment of whole egg liquid. Compared with fresh whole egg liquid, the effect of heating process on fatty acid content of hot spring egg was the smallest. The content of PUFA, EFA and DHA in hot spring egg were decreased by 0.08%, 0.14% and 1.15%, respectively, which were decreased by 1.01%, 0.55% and 4.23% in soft boiled egg and 1.22%, 1.29% and 5.77% in well-boiled egg, respectively. During heating, the fatty acids in ω-3 eggs will be lost to a certain extent. With the increase of maturity, the loss of fatty acids in eggs will gradually increase, but the total loss was relatively small, indicating that the effect of heating process on the content of fatty acid in ω-3 eggs was not significant.