Disclosed is a method for preparing of an egg perfume compound with a biological enzyme preparation, using yolks as raw material, hydrolyzing with enzymolysis technique, comprising the following steps: substrate concentration adjustment by adding water, hyperthermia denaturation, cooling down, enzymes degradation, enzymes inactivation, centrifugal separation, vacuum concentration, emulsification, and maillard reaction. The method is characterized in that complex enzyme preparation, which is a hybrid of proteinase and lipase, is applied in enzymolysis art; the complex enzyme preparetion is added in a quantity of 1%-10% by wt of the stock; the enzymolysis temperature is 35-60 DEG C, and the enzymmolysis time is 2-6 hours; the enzymes inactivation temperation is 85-100 DEG C, and the enzymes inactivation time is 10-30 minutes. Compared with traditional arts, the method disclosed avoids stock multiformity or waiting for new stock appearance. The egg perfume compound has a fresh, strong, and real fragrance of cooked eggs, and is an ideal natural food additive.