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The aging of the eggs beside that it has an influence of the internal and external changes that occur in the quality characteristics of eggs for consumption, also influence on the chemical composition of the egg. This change is expressed in the absolute and relative amounts of the eggs components, yolk color, and histologic structure. In this labour are shown the results of the examination of the chemical parameters (water, proteins, fat, minerals) of the eggs from two hybrid lineskept in different storage condition, room temperature (16°C) and in the refrigerator (4°C). The results for the changes of the chemical composition of egg white and egg yolk starting from 0th, 10th day, 21th, until 40th day of eggs storage indicate that changes depends primary from the surface of egg shell, temperature and storage dept. Gradually, as time passes by, the mean values of water content, of eggs storage from both hybrid lines decrease, which indicates increasing of the parameters of dry matter especially protein content of egg white. Higher variation during storage does not appear in the fat content of the eggs from the white egg shell and significant variation (p <0.01) is found in mineral from 10th dayuntil 40th day of eggs storage. The variation which is approximately 1% or lesswas notice in the mineral content of the eggs during storage from the both hybrid lines. [ABSTRACT FROM AUTHOR]