The present invention discloses edible compound film coating liquid used for preservation of eggs. The compound film coating liquid is composed of pullulan, glycerin, arabic gum, a bacteriostatic agent and water. The pullulan, glycerin and arabic gum are mixed at a weight ratio of (2-5):(0.5-3):(0.5-3), water is added for stirring, and a solution with a solid content of 1-5% is prepared, then a ultrasonic treatment at a powder of 100-500 W is conducted for 5-30 minutes, and finally the bacteriostatic agent is added to the solution to enable a weight content of the bacteriostatic agent being 0.5-1.5% to obtain a finished product. The compound film coating liquid can reduce a weight loss rate, maintain a yolk index and stabilize an egg white pH value and a Huff value during egg storage processes, and the film coated eggs can still reach class A or AA after 28 days of storage, so that spoilage and deterioration of the eggs can be better prevented and a shelf life of the fresh eggs is extended.