Eggs, as a vital nutritional food, have their flavor as a key determinant of consumer acceptance. The formation of egg flavor is influenced by multiple factors, including genetic inheritance, feed composition, farming practices, and processing methods. This review aims to summarize recent advances in egg flavor research, elucidating the formation mechanisms of flavor compounds and their regulatory strategies. Special emphasis is placed on volatile organic compounds, metabolic pathways of flavor precursors, and the central role of the lipid oxidation network in egg flavor development. Additionally, the impact of various processing techniques, such as heating, enzymatic treatment, fermentation, and modified atmosphere packaging, on egg flavor is reviewed. Furthermore, this study proposes the integration of multi-omics analysis and artificial intelligence-driven flavor optimization strategies into the egg industry to facilitate advancements in food science and industrial innovation. This review provides a theoretical foundation and technical support for enhancing egg flavor and its industrial applications, highlighting significant practical value and broad research prospects.