The functional properties of foods can be preserved when they are coated with edible films, especially when the moisture and the transport of O₂ and Co₂ are reduced. Fresh chicken eggs (300) were divided into 4 groups (0=control, 1=gelatin, 2= methylcellulose and 3=casein) and stored at refrigerator temperature for 0, 10, 20 and 30 days. The weight loss percentages during the storage period was less in gelatin coated eggs as compared with other kind of coated and non-coated eggs. The coating materials preserved the Haugh unit over 30 days of storage compared to control There was a proportional relationship between the weight loss of eggs and the heights of albumen and the pH, yolk index values of eggs during the storage time. These results suggest that gelatein coatings (8%) can be used to reduce changes in eggs during storage.