A total of 54 eggs were collected from local Kurdish hens in Villages around Sulaimani city in Iraq. Fresh eggs were collected and measured within same day of being laid. The eggs were weighed and stored under two storage systems (4°C and 18°C) for four weeks. Six eggs from both systems were broken for egg quality parameters at 0, 7, 14, 21 and 28 days at 4°C and 18°C. The traits were egg weight loss, yolk index, Shwan index1 and Shwan index 2. Results showed that overall mean eggs weight loss in refrigerated eggs was lower (P<0.05) compared to out of refrigerator. Yolk index, Shwan index1 and Shwan index 2 decreased significantly during storage in refrigerator and out of refrigerator without any significant difference in overall mean values. The results indicated that egg quality deteriorated with increasing storage, however, the lower temperature only preserved the egg weight with no effect on yolk and Shwan indices.