The invention discloses novel egg protein powder for food additives. The egg protein powder consists of the following raw materials in parts by weight: 50-60 parts of egg white protein powder, 1-5 parts of vitamin E, 2-4 parts of papain, 1-3 parts of sodium alginate, 5-10 parts of citric acid and 3-6 parts of cyclodextrine. A preparation method of the novel egg protein powder comprises the specific steps of (1) adding the egg white protein powder as a raw material, adding water for preparing egg white protein suspending liquid, adjusting the PH value in the egg white protein suspending liquid between 6.5-6.8 through the citric acid, and performing maintaining in water bath of 40-60 DEG C for 10min; (2) adding the papain, performing hydrolysis, and performing maintaining in the water bath of 40-60 DEG C for 10min; (3) adding the sodium alginate and the cyclodextrine, performing stirring, and performing cooling to room temperature; (4) performing spray drying; and (5) adding the vitamin E to dried products, performing sufficient mixing to obtain a mixture, conveying the mixture into a vacuum-sealed extra-high static-pressure processor cavity, and performing extra-high static-pressure processing. The novel egg protein powder disclosed by the invention has the advantages of being comprehensive in nutrition, good in mouth feel and convenient to use as food auxiliary materials.