Storage temperature (30°C& 4°C), coating by edible packaging, and storage time have been studied in order to know their effect on the quality of table eggs. The data showed that eggs stored at high temperatures (30°C) lost weight more quickly than the ones kept at (4°C). The uncoated eggs showed the same pattern. Every sample under examination decreased in yolk index, Haugh value over the course of storage. The rate of reduction was much higher in samples stored at high temperature (30°C). The data showed that as storage time extended, the pH values for the tested (coated and uncoated) eggs rose. Egg albumen's ability to foam and the stability of its foam are both negatively impacted by the rise in pH values that arises from storage duration and temperature of storage. All the samples experienced increase in the total bacterial count along with the progressing of the storage period. The increment was much higher for the samples stored at high temperature (30°C).