The objective of this investigation was to determine the effect of washing and cooling treatments on microbial content and sensory evaluation of eggs during storage. Four treatments were applied: first unwashed and uncooled (UW-UC), second unwashed, but cooled (UW-C), third washed and uncooled (W-UC), and finally: washed and cooled (W-C). Microbiological studies ( total count of bacteria, yeast, fungi and salmonella) and sensory evaluation of eggs have been carried out to determine the best treatment applied on eggs during storage time (92 days). Result showed that all treatments were free from Salmonella. The washing and cooling treatment (W-C) was the best, followed by the unwashed but cooled (UW-C). the third in order was the washed uncooled and finally the unwashed uncooled treatment.