Abstract FEW reports have appeared in the literature regarding the effect of the season or of the climate of the locality on the quality of fresh eggs, although it has generally been the experience of candlers and egg graders that summer eggs were poorer in quality than spring and winter eggs. Bennion and Warren (1933), reported that air temperatures over 85°F. during formation of the egg had a tendency to decrease egg size, but they made no reference to the effect of temperature on the internal quality of the egg. Hunter, VanWagenen, and Hall (1934) reported that eggs of the highest internal quality are produced between November and March, and eggs of lowest quality in the spring and summer. No mention was made, however, of a possible effect of temperature. The present study was undertaken, partly in an attempt to determine if there is a real deterioration of eggs produced in . . .