Volatile flavor components in fried eggs were extracted by head space solid phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry(GC-MS). A 75μm Carboxen/PDMS, adsorption time of 70min, a temperature of 75℃ were selected as the optimum conditions. This optimized method was applied to analyze a real sample. A total of 50 volatile compounds were identified in fried eggs, including 16 aldehydes (40.588%), 14 nitrogen-containing compounds (23.639%), 8 alcohols (7.156%), 3 hydrocarbons (4.800%), 3 phenols and heterocyclic compounds (1.755%), 3 ketones (0.868%), 3 sulfocompounds(0.563%). The relative contents of main volatiles (above 2.5%) were as follows: 2,5-dimethyl-pyrazine, 3-methyl-butanal, methyl-pyrazine, nonanal, benzaldehyde, (E,E)-2,4-decadienal, octanal, 2-methyl-butanal, (E)-2-decenal, 3,7-dimethyl-1,6- octadiene, 1-octen-3-ol, et al.