The invention discloses a method for preventing a dried egg product from forming moisture. The method comprises the following steps: adjusting the composition of egg liquid before the egg liquid is processed, namely adding glutamine transaminase into the egg liquid; keeping the pH value of 5.0-6.5 and the temperature of 0-12 DEG C for 6-12 hours, or keeping the pH value of 5.0-6.5 and the temperature of 35-50 DEG C for 30-70 minutes; then adding starch and dehydrated vegetable powder so that the aim of preventing the dried egg product from forming the moisture is effectively realized; and finally, controlling the water outlet amount of dried eggs to be lower than 0.2% or controlling the dried eggs to have no moisture forming phenomena. Therefore, the problems that the dried eggs have the problems of bad quality, short guarantee period, easiness for decaying and the like during storage and marketing periods are solved; and the process link of drying the dried eggs can be avoided and the quality of the product is improved.