Edible bird nests (EBNs) are highly demanded globally and has been consumed for centuries as a tonic or health food. This study investigated the physicochemical properties of Myanmar EBN and preparation of EBN soup. The protein content was found to be high value of 53.5% -59.3 % which showed the good quality of bird nest. The moisture content was about 15.6%. The EBN soup was prepared by double boiling method at 90oC. If the temperature may be too high or the time of cooking is too long protein content was destroyed because of the exceedingly high temperature. Our research has shown that bird nest is best cooked within a period of two hour. It is important not to overcook, so that its functional biological properties are retained. The investigation results in this work will benefit for the scientific communities, EBN manufactures and nutraceutical industries in Myanmar.