In order to study the effect of ultrasonic treatment on the rheological properties of liquid whole egg, the different ultrasonic energy density (0.4, 0.8, 1.2, 1.6, and 2.0 W/g) and the ultrasonic time (0, 5, 10, 15, and 20 min) on the liquid whole egg were studied, and then the rheological properties of rheometer was measured. The static rheological experimental results showed that the egg was a pseudoplastic non-Newtonian fluid with the shear thinning phenomenon. The rheological curve was obedient to the Herschel-Bulkley model at the temperature of 0~40 ℃. With the increase of ultrasonic time and ultrasonic energy density, the index of rheological properties and liquidity of liquid whole egg were increased, and the yield stress and viscosity coefficient were decreased, which weaken the non-Newton fluid characteristics and enhanced Newton fluid characteristics. Dynamic rheological experimental results showed that with the increase of ultrasonic time and ultrasonic energy density, both the loss modulus and the storage modulus were decreased, and the viscosity characteristics and elastic characteristics were decreased. Finally, the liquidity of the liquid whole egg was enhanced, and this phenomenon was consistent with the static rheological experimental results.