Abstract ONE objective of poultrymen should be to help satisfy the demands of the consumer for good quality eggs. To accomplish this objective the eggs should be cooled as quickly as possible to maintain their quality. The most desirable temperature for holding eggs on the farm prior to marketing has not been definitely established. Bennion and Price (1940) recommended a holding temperature between 40 degrees F. and 65 degrees F. Van Wagenen, Hall and Altmann (1934) reported that 45 degrees F. was the most desirable temperature for holding market eggs. Henderson and Lorenz (1951) suggested that a temperature of 55 degrees F. to 60 degrees F. was the most practical, and Dawson and Hall (1954) reported that a temperature of 60 degrees F. (or lower) was practical for normal farm holding of eggs. The range in recommendations was from 40 degrees F. to 65 degrees F. The cost of maintaining these …