Process optimization and hydrolysis efficiency for egg white hydrolyzed using multi-enzyme including protamex, neutrase, alcalase and flavourzyme were discussed in this paper (simultaneous hydrolyzed in similar optimal temperature and pH with three enzymes, including protamex, neutrase and flavourzyme; staging hydrolyzed in different optimal temperature and pH with two enzymes, including alcalase and flavourzyme). Orthogonal test showed that the optimal conditions for hydrolyzing egg white protein using protamex, neutrase and flavourzyme were 6 h, pH 6.5, protease at a ratio of 1∶1∶2, and egg white (Vegg white∶Vwater) at a concentration of 1∶5. In this circumstance, the degree of hydrolysis (DH) was 53.24%, those hydrolyzate with relative molecular mass lower than 300 took up 68.06%, and relative amount of free amino acid reached to 44.02%. By comparison, the optimal hydrolysis conditions using Alcalase-Flavourzyme were egg white at a concentration of 1∶5, protease at a ratio of 1∶2, and hydrolysis time of 3 h+3 h. On these conditions, DH reached to 45.05%, the hydrolyzate with relative molecular mass lower than 500 took up 95.59%, and relative amount of free amino acid was 38.01%.