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The objective of this study was to evaluate the egg quality stored at 25 and 5 °C with and without cassava and yam starches coatings for 28 days. The treatments used were: fresh eggs (T1), without coating stored at 5 °C (T2) and 25 °C (T3), with cassava (T4) and yam (T5), starches coatings. The eggs were analyzed for egg weight; weight loss; albumen, yolk and shell percentages; Haugh Units (HU); yolk color; and yolk and albumen pH. The egg weight, shell percentages, and yolk pH did not varydoi:10.5039/agraria.v12i1a5420 fatcat:gljmewogcreffehsb7wq5qctge