Abstract IN THE production and marketing of commercial eggs, problems associated with egg washing and methods of retarding loss of quality are of particular concern to the producer. One of the problems of washing eggs is the amount of time involved in doing this task. Many producers wash only soiled eggs while others wash both clean and soiled eggs in an effort to simplify this operation. Natural clean eggs and eggs cleaned by washing are often oiled as a supplement to refrigeration in order to retard breakdown of albumen quality. Stewart and Bose (1948) found that eggs oiled very soon after laying had an undersirable amount of thin white after storage. Bigbee et al. (1961) reported that eggs washed in an oil-in-water emulsion lost more weight during storage than eggs which had been washed in a solution containing a commercial detergent-sanitizer, followed by an oil spray. Davis and Brunson (1961) found…