The invention discloses a method for storing an egg liquid at low temperature. Psychrophilic bacteria in the egg liquid are restrained by adding preservatives including 0.005%-0.03% of nisin, 0.005%-0.02% of epsilon-polylysine and 0.05%-0.2% of sodium dehydroacetate into the egg liquid through a low-temperature storage method at minus 0.5-2 DEG C, so that the quality guarantee period of the egg liquid is 5-10 days. 1-3% of dry ice is added into the egg liquid to achieve the effects of regulating the acidity of the egg liquid and increasing the preservative effects. The nisin, the epsilon-polylysine and the sodium dehydroacetate are preservatives with better effects under the acid condition, and the dry ice enters the egg liquid to form carbonic acid, so that the pH value of the egg liquid is reduced. The egg liquid stored by adopting the method disclosed by the invention is greatly kept in nutrient, flavor, freshness, and the like of the egg liquid, and the food safety is not affected.