Proteins in the innermost portion of egg shell were dissolved using acetic acid and 3-mercaptopropionic acid or in 0.2 % aqueous NaOH and the solution was electrospun into fibers. Due to the low viscosity of the egg proteins, PEO was added in ratios of 3.5-5 wt % to improve spinnability. Fibers obtained were treated with methanol or 1,3-dicyclohexylcarbodiimide (DCC) to improve stability in water [04Yi]. Electrospinning and amount of PEO substantially affected fiber diameters that ranged between 300 nm and 20 pm. As-spun fibers immediately disappeared when immersed in water, but treating the fibers with methanol or DCC provided water stable fibers.