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A new method of preserving eggs at room temperature is discussed. The method consists in the "plastification" in situ of the shell, using a liquid synthetic polyvinyl chloride acetate plastic. The plastified eggs and controls were stored under laboratory conditions at 22 degrees C, and the following variables were studied in relation to time: pH of the thick and fluid white, and of the yolk, loss of weight, diameter, yolk index and Haugh units. The results indicated that this new method preserves edible eggs for periods longer than 135 days.
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