The invention discloses a preparation method of sugarless steamed egg serial products with high water retention. According to the products, eggs and milk are used as main raw materials, other healthy food materials are assisted, and the main raw materials and the other healthy food materials are made into thermal coagulation seasoning egg products in a conventional steaming manner. According to the sugarless steamed eggs disclosed by the invention, water retention rate and sensory indexes are used as evaluation criterions; in the formula, sorbitol, modified soybean lecithin and the like are added, so that the water retention of the products is promoted, a stable product system is formed, a drainage problem during a preserving process is solved or retarded, and the shelf life is prolonged; besides, the products also have function characteristics, the sorbitol is not transformed into glucose in blood, a metabolic process is free from control of insulin, and lecithin has the efficacies of reducing cholesterol, preventing fatty liver, invigorating the brain and the like. According to the sugarless steamed eggs disclosed by the invention, the water retention of the products is jointly optimized from the formula and the technology, the quality guarantee period of the produced steamed eggs is as long as 6 months, the stability is good, the drainage problem does not exist on the steamed eggs during the shelf life, and the steamed eggs also have the function characteristics.