A total of 300 random samples of organic and conventional eggs (150 of each) were obtained from supermarkets in Assiut city, Egypt from July to December, 2014. Thirty batches of eggs from each type were examined. Each batch comprised 5 eggs (one from each for bacteriological examination and detection of antibiotic residues). In organic eggs, all samples [30] (100 %) were contaminated with bacteria and the total bacterial counts / shell and ml of albumen and yolkegg samples ranged from3.6 x 10², 1.5 x 10¹and > 10¹ to 2.7 x 10⁴, 4.3 x 10² and 4.8 x 10¹ with average counts of6.4 x 10³, 6 .6 x 10¹ and 2.8 x 10¹ cfu, respectively. The highest frequency distribution was 16 (53.33%), 21(70%) and 25(83.33%) lied within the ranges of 10³- , 10¹ - and 10¹ - cfu in shell and ml of albumen and yolkof organic egg samples, respectively. In conventional eggs, all samples [30] (100 %) were contaminated with   bacteria and total bacterial counts /shell and ml of albumen and yolk  samples ranged from  4.7 x 10¹, , 1.6 x 10¹  and 1.1 x 10¹ to2.2 x 10³, 2.8 x 10¹and 1.9 x10¹ with average counts of 7.4 x 10², 1.9 x 10¹ and 1.5x10¹cfu ,respectively. The highest frequency distribution was 15 (50%), 30(100 %) and 30(100%) lied within the ranges of 10²_, 10¹_and 10¹_ cfu / shell and ml of albumen and yolkof conventional egg samples, respectively. All organic egg samples were free from antibiotics,but only 3 samples (10%) of conventional eggs were contaminated by antibiotics. The health importance of organic and conventional eggs, methods of contamination by antibiotics and methods of control are discussed.