The study was undertaken to compare the effect of different storage methods on external and internal quality of Isa Brown eggs obtained from Rufai Poultry Farms Bakura, Zamfara State. Ninety (90) eggs were collected from the Rufai farms sales office at Talata Mafara, Zamfara State. The eggs were divided into three groups (A, B and C) of 30 eggs each. The mean weight of the eggs in each of the groups was determined. Group A was left uncoated in a crate, while groups B and C were coated with peanut oil and palm oil respectively, and stored for four (4) weeks at room temperature. The egg shell, mean egg weight, egg yolk, egg white (albumen) and volume of each individual eggs were evaluated. The average percentage whole egg weight loss for all the groups showed significant difference (p
Key words: Chicken egg, Egg Albumen, Egg Yolk, Palm oil, Peanut oil, Preservation
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