Fresh commercial hen eggs of poultry farms were collected and preserved by cooling, pasteurization, and oiling. Other eggs were cracked and divided into 3 groups that undergo freezing (egg white, egg yolk with salt and egg yolk with honey). The results demonstrated that storage of eggs at 4 ºC preserved the internal quality in all egg samples (100%) till the end of the 3^rd week and extended the shelf life of 20% of eggs by at least 5 weeks longer than observed by the other preservation methods. As the storage time increased, the total bacterial and total yeast and mold counts of frozen egg products decreased gradually to be undetected by the 5^th and 3 ^rd week of storage at freezing temperature (-18ºC), respectively. Finally, all these methods helped to extend shelf life of eggs specially refrigeration. Frozen egg products can last even longer specially egg yolk with honey.