Whole egg liquid is nutritious, and contains proteins, lipids, carbohydrates, vitamins and other components needed by human body. Based on the demand of low phosphorus’ diet in patients with kidney disease, layered double hydroxide (LDH) adsorption method was used to reduce the phosphorus content of whole egg liquid, aiming to develop a low phosphorus liquid egg product and provide a special diet for patients with kidney disease. The effects of initial phosphorus concentration, adsorption time and the amount of LDH on the quantity of adsorption and solubility at different adsorption temperatures were studied, and the kinetic models were also analyzed. Meanwhile, the effects of volume and desorption time on desorption characteristics of LDH and the reuse of LDH were investigated. The results showed that the quantity of adsorption of phosphorus was proportional to absorption time within 1~7h, and the values of the quantity of adsorption and solubility were increased with the increase of initial phosphorus concentration at all temperatures (20~45℃). When the LDH content was 10g/L, the adsorption degree was good at all temperatures. In the model analysis, Langmuir isothermal model and quasi-second-order kinetic model had high fitting degree, especially at 25℃ and 30℃. In the thermodynamic model, ΔG was negative and ΔH was positive, and the adsorption was spontaneous and endothermic. In the desorption experiment, the optimum condition was desorption for 5h, the ratio of desorption liquid to LDH was 1.00L/g, and the two times in cyclic utilization could maintain a better adsorption degree. After dephosphorization, the percentages of essential amino acids in total amino acids and in nonessential amino acids were more than 40% and 60%, respectively, which had little effect on protein nutrition. In conclusion, LDH was a suitable adsorptive material for removing phosphorus from whole egg liquid, and can be used for the development of special liquid egg products for patients with kidney disease.