In order to extend the shelf life of eggs,eggs were treated by three methods: coating with mixture of 1% chitosan and 1% paraffin,boiling in 90-95 ℃ hot water and the combination of the above two methods.The freshness changes of the eggs were studied after stored under 20℃ for 20 days.At the same time,different preservation performance like sensory changes,egg white Haugh unit,yolk index and weightlessness rate were determined in order to find the best freshness-keeping method.The results showed that the combined treatment was the best,followed by coating treatment,and then the hot water method.The combined treatment of hot water and coating had the best index of egg white Haugh unit,yolk index and weightlessness rate.The method can be used for eggs preservation.