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Abstract. Eggs are animal products with high nutritional value. Nutritional components in eggs are protein, fat, vitamins and minerals in sufficient quantities. Egg fermentation is done to increase the value of the benefits of eggs, including functional beverage products. The aim of the study was to assess organoleptic quality in chicken egg whites with different fermentation times. The research design used was completely randomized design (CRD) with one treatment and three replications (hours) 0, 6, 12, 18 and 24, respectively. The parameters assessed are aroma, taste, thickness, fondness and colors. The results showed that there was a change in aroma, taste and preference for egg whites fermented along with increasing fermentation time. Fermentation time can improve aroma and taste. However, the fermentation time shows the color value and the panelist preference value which decreases. The thickness value does not change, but there is a tendency to increase in value. The time of fermentation in egg white shows changes in organoleptic quality and is optimal at 6 hours of fermentation.