For the purpose of determining the degree of freshness and bacterial contamiation of poultry farm eggs, the author collected 550 specimens from poultry farm, during the period from July 22 through October 3, 1973. Eggs of poultry farm were stored at $4{pm} 1{circ}$(Relative humidity 67~86%), $18pm 1circ$(70~80%) and $25pm 1circ$(73~82%) during 20 days. The results are summarized as follows: 1) Egg weight was decreased $0.97pm 0.27$ gm at $4pm 1circ$, $1.68pm 0.25$ gm at $18pm 1circ$ and $2.76pm 0.30$ gm at $25pm 1circ$ after 20 days. 2) Specific gravity of fresh eggs was found to average 1.0785. 3) Yolk index of fresh eggs was found to average 0.419. 4) The regression equation between Yolk index and days was obtained y=0.417-0.001x (r=-0.481, p<0.05) at $4pm 1circ$, y=0.394-0.004 x (r=-0.738, p<0.01) at $18pm 1circ$ and y=0.391-0.011 x (r=-0.958, p<0.001) at $25pm 1circ$. 5) The regression equation between Yolk index and NaCl concentration (specific gravity) was obtained y=-0.001+0.04 x (r=0.796, p<0.001). 6) pH of albumin was changed from 8.0 to 8.8, 9.2 and 9.3 at $4pm 1circ$, $18pm 1circ$ and $25pm 1circ$ after 20 days. 7) Total Viable Bacteria in air cell was increased slowly according to the stored period at each temperature.