Abstract: This experiment was carried out in two stages, the laboratory testing stage and the productive testing stage.At the first stage we did the experiment in the laboratory. We collected 2,700 fresh eggs and divided them into seven groups to receive different treatments preserved under room temperature. Six groups of them were coated with A, B, C D, E and F different chemicals and one of them did not coat any chemical to be used as the check. During the testing stage, every few days, we measured each egg with following indexes: edible rate, yolk intact percentage, yolk index, weight loss in percentage, egg white pH value, Haugh unit ,etc. The results showed that the treatment A (coated with liquid paraffin) was the best. After 180 days of prcservation, the edible rate and yolk intact percentage of the treatment A were 95.5% and 77.8% respectively, while the check treatment, the above two indexes, was only 45.06% and 19.05% after 60 days preservation. Therefore, during the second stage, the productive testing stage, we use the treatment A in comparison with the cold storage eggs. We got the same quality as those cold starage eggs at the same duration of time.